SPAGHETTI AGLIO e OLIO

[senior citizen]

SPAGHETTI AGLIO e OLIO


Serves 4


1 pound spaghetti


1/4 cup dried parsley or fresh if preferred


1 cup olive oil


Few shakes of hot red pepper flakes, optional


5 - 6 large garlic cloves, chopped


One 2 ounce tin flat anchovy fillets


1 small can sliced black olives



Start cooking the spaghetti in salted boiling water.


In a separate sauce pan, saut� the garlic in a small amount of oil.


DO NOT BURN THE GARLIC!


Add a little more of the oil and add the entire tin of anchovies including the oil.


The anchovies will break up as they are cooking, about 1 minute.


Add the rest of the oil and add the remaining ingredients including the red pepper flakes, if desired.


Keep the sauce warm until the pasta is cooked.


When the pasta is cooked, reserve about 1 cup of pasta water.


Drain the pasta and add the sauce.


If the pasta is too dry, add the pasta water and drizzle more olive oil over the pasta.

[JerryP]

I think I'll make some now.

[folkh]

Sounds wonderful!!

[tomwed]

I like this kind of uncomplicated peasant food.
For me anchovies have been hit or miss when it comes to bones. Do you like a certain brand down here? Anchovie paste once worked out for me very well up north because it has all the taste and you can seal it like a toothpaste tube and use it in more then one recipe. I didn't look very much but if anyone knows where to buy that off the top of their head I would appreciate it.

Thanks for sharing
Tom

[2BNTV]

SPAGHETTI AGLIO e OLIO


Serves 4


1 pound spaghetti


1/4 cup dried parsley or fresh if preferred


1 cup olive oil


Few shakes of hot red pepper flakes, optional


5 - 6 large garlic cloves, chopped


One 2 ounce tin flat anchovy fillets


1 small can sliced black olives



Start cooking the spaghetti in salted boiling water.


In a separate sauce pan, saut� the garlic in a small amount of oil.


DO NOT BURN THE GARLIC!


Add a little more of the oil and add the entire tin of anchovies including the oil.


The anchovies will break up as they are cooking, about 1 minute.


Add the rest of the oil and add the remaining ingredients including the red pepper flakes, if desired.


Keep the sauce warm until the pasta is cooked.


When the pasta is cooked, reserve about 1 cup of pasta water.


Drain the pasta and add the sauce.


If the pasta is too dry, add the pasta water and drizzle more olive oil over the pasta.


What no cheese? :D Sounds delicious.

[jblum315]

Never use cheese on "fishy" Italian dishes such as anchovies or shrimp. Not my decision, it is a law of Italian cuisine.

[slipcovers]

Whole Foods and Fresh Market sell premium white anchovies,delish. In pasta seafood dishes, I use bottled clam juice instead of pasta water. Cook pasta aldente, finish in sauce.