Imagine a pasta dish so simple yet so incredibly delicious that it will transport you straight to the bustling streets of Naples with just one bite. Spaghetti Aglio e Olio with Anchovies is the ultimate comfort food that proves culinary magic happens with just a few high-quality ingredients and a touch of technique. This classic Italian recipe is a testament to the beauty of minimalist cooking, where each ingredient sings in perfect harmony, creating a symphony of flavors that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g spaghetti
- 4 cloves garlic, sliced
- 1/2 cup olive oil
- 4 anchovy fillets
- 1/4 tsp red pepper flakes
- Parsley for garnish
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 400g of spaghetti, 4 cloves of garlic (sliced), 1/2 cup of olive oil, 4 anchovy fillets, 1/4 teaspoon of red pepper flakes, parsley for garnish, and salt to taste.
- Fill a large pot with water, add a generous amount of salt, and bring it to a boil over high heat. The water should taste slightly salty, akin to the sea.
- Once the water is boiling, add the spaghetti. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the sauce. In a large skillet, heat the 1/2 cup of olive oil over medium heat. Make sure the oil is hot but not smoking.
- Add the sliced garlic to the skillet. Sauté the garlic gently, stirring frequently, until it turns golden and fragrant, about 2-3 minutes. Be careful not to let it burn, as burnt garlic can taste bitter.
- Once the garlic is golden, add the 4 anchovy fillets to the skillet. Use a wooden spoon to break them apart as they cook. They will dissolve into the oil, adding a rich umami flavor to the sauce.
- Add the 1/4 teaspoon of red pepper flakes to the skillet, stirring to combine. Allow the mixture to cook for another minute, letting the flavors meld together.
- When the spaghetti is cooked to your liking, reserve about 1 cup of the pasta cooking water, then drain the spaghetti in a colander.
- Immediately transfer the drained spaghetti to the skillet with the garlic and anchovy sauce. Toss the spaghetti in the sauce, adding a little reserved pasta water as needed to help the sauce coat the spaghetti evenly.
- Season the pasta with salt to taste, keeping in mind that the anchovies will add some saltiness. Toss everything together until well combined.
- Remove the skillet from heat. Serve the spaghetti hot, garnished with freshly chopped parsley for a burst of color and freshness.
- Enjoy your Spaghetti Aglio e Olio with Anchovies, savoring the rich flavors and delightful aroma of this classic Italian dish!
Tips
- Use high-quality extra virgin olive oil - it makes a massive difference in the final flavor.
- Slice garlic thinly and evenly to ensure uniform cooking and prevent burning.
- Don't rush the garlic sautéing process - golden and fragrant is the key, not brown and bitter.
- The anchovies should melt completely into the oil, creating a rich, umami base.
- Reserve pasta water is crucial - its starchy nature helps create a silky sauce that clings to the pasta.
- Use fresh parsley for garnish - it adds a bright, fresh contrast to the rich, savory sauce.
- Serve immediately for the best texture and temperature.
- For an extra flavor boost, consider toasting the red pepper flakes in the oil briefly before adding garlic.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 15g
Fat: 27g
Saturated Fat: 4g
Cholesterol: 25mg
