Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper
There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Ingredients
- ½ poundspaghetti
- salt
- 3 tablespoonsextra virgin olive oil
- 4garlic cloves, peeled and roughly chopped
- 4anchovy filets, rinsed and roughly chopped
- 1 tablespooncapers, rinsed and roughly chopped
- ½ teaspoonred pepper flakes, or to taste
- 2 tablespoonschopped parsley, optional
- parmesan for grating, optional
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.