Olive Oil Sauce with Anchovies and Parsley

By Thom7747

Ingredients Why This Recipe Works: We wanted a simple sauce that would let the rich flavor of our handmade pasta shine through. Garlic and anchovies add depth while lemon juice and parsley brighten

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 2 anchovy fillets, rinsed, patted, dry, and minced
• Salt and pepper
• 4 teaspoons lemon juice
• 2 tablespoons chopped fresh parsley

Details

Servings 1
Adapted from americastestkitchen.com

Preparation

Step 1

MAKES 1 CUP; ENOUGH FOR 1 POUND PASTA

NOTE FROM THE TEST KITCHEN: Mincing the anchovies ensure that their flavor gets evenly distributed. Use a high-quality extra-virgin olive oil in this recipe; our preferred brand is Columela.

1. Heat oil in 12-inch skillet over medium-low heat until shimmering. Add garlic, anchovies, 1/8 teaspoon salt, and ½ teaspoon pepper; cook until fragrant, about 30 seconds. Remove pan from heat and cover to keep warm.

2. To serve, return pan to medium heat. Add pasta, ½ cup reserved cooking water, lemon juice, and parsley; toss to combine, adding remaining cooking water as needed to adjust consistency. Season with salt and pepper to taste; serve immediately.