Recipe

Anchovy & Garlic Pasta

April 26, 2020

This is the ultimate pantry pasta. It’s a totally no bullshit, zero prep recipe that packs flavor in SPADES. And the beauty of this recipe is that it’s totally customizable! Love lemon? Add more! Not as big of a garlic freak as I am? Reduce the number of cloves! This recipe accounts for about 2 garlic cloves and 2 anchovy filets per person because they are literally my favorite ingredients. So without further ado:

Anchovy & Garlic Pasta

Serves 4-6

INGREDIENTS

  • 1 lb dried long pasta
  • 8 thin-sliced garlic cloves (if they’re big! more if they’re tiny)
  • 1/2 cup olive oil
  • ½ cup chopped parsley
  • 8-10 oil-packed anchovy filets (I go with the whole tin sometimes)
  • 2-4 tsp red pepper flakes OR bomba calabrese/Calabrian chili pepper
  • Juice of 1 lemon
  • Lemon zest to finish (optional)

DIRECTIONS

*If you’re gonna use fresh pasta, make it ahead of time

  1. Bring salted water to a boil and add pasta. Boil according to directions.
  2. Meanwhile, heat oil in a skillet on low heat. Add garlic cloves and allow them to get fragrant (but don’t burn them!)
  3. Add anchovies to the skillet. Allow them to dissolve a bit. Then add chili flakes/whatever spice agent you’re using
  4. Add pasta to the skillet, then add parsley and lemon juice. Mix everything together and taste! This is where you get to decide the fate of your dish. The anchovies should have salted the dish plenty but if not, add salt to taste. You can also add more lemon juice at this point should you desire. Maybe another drizzle of olive oil? Make it your own!
  5. Plate up, zest lemon on top if you’re feeling it
  6. Eat. It. All.
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