Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

Ingredients

• Spaghetti

  Dry, unenriched

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  4 cloves, minced or 12g

• Anchovy

  Fish, european, raw

  400g

• Capers

  Canned

  1 tbsp, drained or 9g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Parsley

  Raw

  2 tbsp or 8g

• Parmesan cheese

  Grated

  100g

Directions

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.
4. Recipe by: David Tanis (source: https://cooking.nytimes.com/recipes/12168-midnight-pasta-with-garlic-anchovy-capers-and-red-pepper?action=click&module=Collection%20Page%20Recipe%20Card®ion=Fall%20Pastas%20Youll%20Want%20to%20Make%20All%20Season%20Long&pgType=collection&rank=4&login=email)

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