DANTE’S ANGEL-HAIR PASTA (AGLIO E OLIO)

By zircon50

Ingredients

• Sea salt
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, thinly sliced
• 2 whole dried hot red peppers
• 7 anchovy fillets (canned)
• 3 tablespoons salted capers, soaked and rinsed
• 3 tablespoons golden raisins
• 3 tablespoons pine nuts, toasted
• 1 pound angel-hair pasta
• 1 bunch parsley, roughly chopped

Preparation

Step 1

Set a large pot of salted water to boil. Heat a shallow saucepan over low to medium heat. Add the olive oil, garlic, peppers, anchovies, capers, raisins, and pine nuts. Cook mixture for 4 minutes, stirring occasionally. Don’t let the garlic change color; if it starts to brown, reduce the heat.

Boil the pasta in the salted water until al dente, about 3 minutes. Remove the pasta from the water and add to the sauce. Add about a ½ cup of the pasta water and the parsley, and stir to combine. Adjust seasoning, adding salt to taste. Remove the peppers before serving the pasta in bowls with a drizzle of extra-virgin olive oil.

Serves 5