Recipe of the
Moment
Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper
Ingredients
1/2 pound spaghetti
Salt
3 tablespoons Bava
"new oil" extra virgin olive oil
4
garlic cloves, peeled and roughly chopped
4
anchovy filets, rinsed and roughly chopped
1
tablespoon capers, rinsed and roughly chopped
1/2
teaspoon red pepper flakes, or to taste
2
tablespoons chopped parsley
Parmesan
for grating
Method
1. Put the spaghetti in a large pot
of well-salted rapidly boiling water and cook only until firmly al dente.
(Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently
to see.)
2. While the pasta is
cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting
it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
3. Drain the pasta and return it to the pot.
Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
Enjoy!
Serves
2
(Adapated from New York Times)
