There are a few dishes that ever fail to save the day.
The first one is “Spaghetti Oil & Garlic, ” from there it can be upgraded to “spaghetti oil & garlic AND peperoncino” the spicy one 🌶, best if fresh; then “spaghetti with the above + anchovies.”
Eventually, add capers, and freshhly chopped parsley and you are good to go.
With a few basic staple pantry items, a true banquet can be ready in minutes. Good spaghetti, good olive oil, and some appetite.
And soon some friends to share it with. We all hope!😊
This is a very well-known recipe, and it is easy to find on the internet. This is from the NYT cooking.
Keep it Simple
My only suggestion is to err on the less side. Less is more for me.
I have two favorites:
1. Aglio, oil, e pepperoncino (garlic, oil, and red pepper);
2. Garlic, oil, and anchovises.
Garlic is usually discarded before serving. Freshly grated Parmesan is a must!
• ¾ lb spaghetti
• ¼ cup extra virgin olive oil
• 1 clove of garlic
• 6 anchovies , fresh
• pepper to taste
• 1 tablespoon parsley , chopped
Place a pan over medium heat. Add the oil and, once hot, add peeled garlic. As soon as the garlic begins to turn golden, remove it.
Then add anchovies, previously washed, deboned and cut into pieces. Sauté for 2 minutes, then remove the pan from the heat. Use the tongs of a fork to break apart the anchovies. Adjust the pepper and add minced parsley.
In the meantime, cook the spaghetti in a generous amount of boiling, salted water. Check the box for the cooking time. When done, drain and toss the pasta in the oil, garlic and anchovy sauce.
Serve, and enjoy.