Have you ever just had one of those days?
You know the ones I’m talking about.
The day just seems to go on and on, and you really can’t remember what you’ve done all or it has taken all day to get one task accomplished and you are just worn out to the bone?
Yeah, THAT day.
This is the PERFECT dish for that day! At least when it comes around again.
And as a parent of two young children under three years old, it feels like those days come around fairly frequently…
My husband really helped out with making this dish the night we had it, and he was shocked at how simple it was! He was really prepared not to like it but was equally disappointed the next day when he realized we had eaten all of it the night before! Ha! I love when that happens!
The only advice I can offer is that on these days, time is dragging and it feels like it takes forever to get things done, but done rush the toasting and melting of the garlic and anchovies or you will taste the burnt aftertaste once the dish is completed. Just, take your time and make sure that step is done with plenty of time and love.
- 1 lb of spaghetti
- 1/4 C olive oil, or a bit more but do not double it to 1/2 C (even if doubling the recipe, as the olive oil goes a LONG way)
- 4-5 cloves of garlic, thinly sliced
- 12 whole anchovies (generally about a tin’s worth, less if you aren’t crazy about anchovies, or more if you love ‘em!)
- a big pinch of red pepper flakes
- freshly grated parmesan cheese or pecorino Romano cheese
Bring a pot of water to a boil. Add enough salt to make it salty, cook the spaghetti.
While the spaghetti is cooking, pour the olive oil into a skillet and add the garlic and anchovies while everything’s still cold. When you have five minutes left on the spaghetti, turn up the heat on the anchovy pan and cook on medium heat until the garlic begins to brown and the anchovies melt into the oil, then add your red pepper flakes and toast them as well.
When it looks like the garlic is just brown enough (dont burn it!), add a splash or two of pasta cooking water. Everything will sizzle and splatter, which is good. Continue adding splashes of water until the spaghetti is al-dente.
When the spaghetti is just slightly less than done, lift it into the pan with the garlic and anchovy sauce. Add just enough pasta water to extend the sauce to thoroughly coat the noodles and turn the heat up to high, tossing the pasta in the sauce until the sauce is absorbed in the noodles.
Shovel the spaghetti onto a big ol’e plate for sharin, and drizzle with a little olive oil or some fish oil if you have it, and sprinkle on the cheese (I like to put a generous handful of cheese on the noodles when I’m tossing it with the sauce as well as sprinkling some on in the end), add more red chili flakes if desired and eat quicky while hot!