Spaghetti with Anchovy Garlic Sauce

• servings: 2 servings
• total time: 15 minutes

Ingredients

8 oz. spaghetti

Kosher salt and freshly ground black pepper

⅓ cup olive oil

4 garlic cloves, mashed into a paste

Pinch crushed red chile flakes

One 2-oz. tin oil-packed anchovies, mashed into a paste

4 Tbsp. cold unsalted butter, cubed

2 Tbsp. finely chopped parsley leaves

Grated parmesan, for serving

Directions

Bring a large pot of salted water to a boil, then add the spaghetti and cook until al dente per the package instructions, about 10 minutes. Drain and set aside.

Meanwhile, to a large skillet set over medium heat, add the oil and garlic. Cook, stirring occasionally, until light golden and fragrant, 2–3 minutes. Add the chile flakes and anchovy paste and cook until browned, about 5 minutes. Turn the heat to medium-low, add the butter, and stir until a smooth sauce forms.

Add the spaghetti and parsley to the skillet and toss to coat. Serve topped with parmesan.