Spaghetti with Anchovy Garlic Sauce (optionally GF/CF)

By á-25222

Ingredients

• SERVES 2–4
• INGREDIENTS
• 1/3 cup olive oil
• 4 cloves garlic, mashed into a paste
• 1 (2-oz.) tin oil-packed anchovies, mashed into a paste
• Pinch crushed red chile flakes
• 4 tbsp. butter, cubed and chilled (for dairy free, use Earth Balance Buttery Spread)
• 8 oz. spaghetti (reg or gluten free)
• 2 tbsp. finely chopped parsley
• Kosher salt and freshly ground black pepper, to taste
• Freshly grated parmesan, for garnish

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

Anchovy paste adds an umami flavor to a simple garlic and butter sauce, perfect tossed with a thin pasta such as spaghetti.

INSTRUCTIONS
1. Heat oil in a 12” skillet over medium heat. Add garlic; cook, stirring occasionally, until golden, 2–3 minutes. Add anchovy paste and chile flakes; cook until deeply caramelized, about 5 minutes. Reduce heat to medium-low; slowly stir in butter to make a smooth sauce.

2. Meanwhile, bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes.

3. Add spaghetti and parsley to skillet and season with salt and pepper; toss to coat. Divide among serving bowls and garnish with parmesan.