I saw this recipe for an Anchovy Garlic sauce in the Saveur newsletter. Trying out a new pasta recipe is always nice.
For future versions, I will definitely use less oil and butter, it was very greasy, but still sooo good.
And it’s so easy and doesn’t take long.
First I cooked the pasta, Barilla Thin Spaghetti. Barilla is my favorite pasta brand, I usually stock up when they are on sale at my local supermarket. I used a bit more than the recommended 8oz, I would guess maybe 10oz.
While it was cooking, I mashed up one can of anchovies (2oz.) in a bowl, with a fork. It’s a bit of a mess at first, but once you got the hang of it, they break down into a nice paste. Discard the oil.
I would use about two to three tablespoons of olive oil, heat it up nicely and stir in about 2-3 cloves of garlic. I used the garlic press, I found it the better option for this kind of sauce. Once golden, I added the anchovies and about a teaspoon of ground (in my little mortar) red pepper flakes, I like it spicy though.
Now it’s time for the butter and have everything melt together into a delicious paste.
Finally, add the spaghetti cooked al dente to the skillet.
Add some finely chopped parsley, around half a cup, to even out the garlic a little bit
and mix everything together nicely.
Serve in a bowl with some grated parmesan on top.