Late-Night Anchovy Spaghetti
Make this Tonight - "Spaghetti & Fried Eggplant with a Touch of Tomato"
10
Prep Time (Minutes)
12
Cook Time (Minutes)
Ingredients
- Recipe From the Make This Tonight Cookbook:
- Kosher salt
- 1 pound spaghetti or other long pasta
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 1 (2-ounce) tin oil-packed anchovy, drained (10 to 12 fillets)
- 4 garlic cloves, pressed or thinly sliced
- Pinch of crushed red pepper flakes
- ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- Pitted Kalamata or other black olives, sliced
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, for serving
Steps
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until slightly softened, 4 to 5 minutes. Turn off the heat and let the spaghetti continue to cook in the water until al dente, 4 to 5 minutes more. Drain.
- Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the anchovies and cook, breaking them down a bit with a wooden spoon, about 2 minutes. Add the garlic and pepper flakes and stir into the anchovies until fragrant, about 1 minute more.
- Add the wine and continue to cook, stirring, until the anchovies melt into a paste and the wine is reduced by half, 1 to 2 minutes more. Add the drained spaghetti to the skillet and toss to coat evenly. Stir in the olives and remove the skillet from the heat.
- Divide the pasta among bowls and sprinkle with the Parmesan and parsley. Serve.