1 pound of dried pasta (spaghetti, bucatini, your choice)
2 small cans of anchovy filet (in oil)
½ cup of olive oil
3 cloves of garlic, chopped
1 cup of pasta water
½ cup of chopped Parsley
red pepper flakes (to taste)
grated Parmigiano cheese (to taste)
1 cup white wine (optional)
In a medium-size saucepan, pour 1/2 cup of olive oil and put it over medium heat.
Finely chop the garlic and put it into the oil, cook for three minutes on low heat. Stir to make sure they don’t burn. Add red pepper flakes according to your taste. Cook in the garlic and olive oil mixture for two minutes.
Add two cans of anchovy filets and oil. 2 small tin/can of anchovy per pound of pasta. Smash them up while they are coking in the oil. Make sure that they are finely emulsified. (Add 1 cup white wine to sauce if you’d like.)
While cooking the anchovy sauce, start cooking the pasta in a salted water until it is al dente. Remember the pasta is going to cook again in the olive oil/anchovy mixture. Once your pasta has been cooked to your satisfaction, remove from heat and prepare to strain.
Strain pasta, saving one cup of pasta water for later. Return pasta to the empty pot and prepare to add the anchovy sauce.
Using a ladle, spoon the anchovy sauce onto the pasta and keep stirring until the pasta is coated. (If the sauce is too thick, slowly add some pasta water to thin it out. Be careful not to overwater.)
Toss in chopped parsley and then add the grated Parmigiano cheese, stirring to combine.
Transfer to a serving bowl, top with anchovy filets, parsley and cheese.