This recipe from David Tanis appeared in the New York Times last week. I liked the look of it, so I made it for the family Thursday night. It was fantastic! The concept is simple. It's late at night and you're hungry. Not just hungry...starving. Nothing quite fills the bill like a fresh plate of pasta with a few high quality ingredients: olive oil, fresh garlic, capers and anchovies. This recipe serves four. If you want to make it for two, just cut everything in half.
1 pound spaghetti
6 tablespoons extra virgin olive oil
8 garlic cloves, chopped
8 anchovy filets, chopped
2 tablespoons capers, chopped
1 teaspoon red pepper flakes
- Put the spaghetti in a large pot of well-salted rapidly boiling water and cook for one minute less than package instructions.
- 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.
- Drain the pasta and return it to the pot. Pour in the garlic mixture and toss well to coat. Serve with grated Parmesan if desired.
Wine pairing: Pinot Noir