Spaghetti Aglio Olio
This super-simple dish is one of Rachael’s favorites. Serve with a nice loaf of crusty bread to soak up the delicious sauce!
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil (EVOO)
- 1 container imported Italian anchovy fillets with red pepper flakes (2 ounces) – if you can’t find these, use regular anchovies and add 1/2 teaspoon crushed red pepper flakes
- 6-8 large cloves garlic
- 1/2 cup finely chopped flat leaf parsley
- Freshly ground black pepper
- 1 loaf crusty bread
Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve one cup of the pasta cooking water.
Place a large skillet over medium-high heat and add EVOO, about one turn of the pan. Add anchovies, garlic and pepper flakes, if you’re using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.
Add reserved pasta water to the skillet, and then add the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for one more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.