Pasta with Anchovy and Garlic Sauce
A bold, garlicky anchovy pasta that melts into silky olive oil sauce with lemon and chili kick. Even anchovy skeptics will ask for seconds.
Equipment
Ingredients
Ingredients
pasta
200 g
anchovy fillets
2 piece
garlic
3 clove
olive oil
60 ml
dried chili
1 piece
lemon
0.5 piece
parmesan
30 g
Instructions
Prepare ingredients
Measure pasta, finely chop garlic and chili, grate parmesan.
Cook pasta
Boil pasta in salted water until al dente. Reserve 1 cup of pasta water.
Make anchovy sauce
Heat olive oil in a pan over medium heat. Add anchovy fillets and garlic. Stir until anchovy dissolves and garlic is fragrant.
Add chili and lemon
Add dried chili and a squeeze of lemon juice to the sauce. Stir to combine.
Combine pasta with sauce
Add drained pasta to the pan with the sauce. Toss to coat. Add a splash of reserved pasta water if needed for creaminess.
Serve
Plate the pasta, top with grated parmesan and extra lemon zest if desired.
Storage
Tastes even better the next day.
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