Wednesday, June 9, 2010

Spaghetti con Aglio e Olio

This is a recipe I got out of a Rachael Ray cookbook. I've made this several times and it is surprisingly satisfying. Really, really good.

1 pound spaghetti

1/3 cup olive oil

8 cloves garlic, chopped

1 teaspoon crushed red pepper flakes

8 to 10 anchovy fillets*

1/2 cup flat-leaf parsley, chopped

Salt and pepper to taste

Parmesan cheese, if desired.

Heat a large pot of water to boil for the pasta. Salt the water and cook the pasta until al dente, 6 to 7 minutes. While the pasta cooks, place a large skillet over medium-low heat. When the pan is warm, add the olive oil, garlic, red pepper flakes, and anchovies. Chop the parsley and set aside.

Drain the spaghetti really well but do not rinse it; rinsing will wash off the starch, and the starch helps the oil stick to the pasta. Pour the hot spaghetti into the skillet. Add the parsley and toss the pasta together with the anchovies, garlic, and oil to coat evenly. Season the completed dish liberally with salt and pepper. Sprinkle with parmesan cheese.

*Anchovy paste can also be used. Also, if you think you don't like anchovies, you might be surprised that you actually like this dish. The anchovies will melt into the oil and break up completely. Help break them up with a wooden spoon as they cook. Once they melt into oil, the anchovies will no longer taste fishy.
I'm joining in the Make It From Scratch Carnival and the Ultimate Recipe Swap today.

No comments: