Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper
20 min2 servings
A quick, briny pasta with garlic-infused olive oil, anchovies, capers and red pepper flakes.
| prepBring a large pot of salted water to a rapid boil | |||
| 225 g spaghetti | Cook pasta al dente, 8–10 min | Drain pasta, toss with garlic oil & parsley | Serve with grated Parmesan |
| Salt | |||
| 45 ml extra virgin olive oil | Warm oil, cook garlic 1 min, add anchovies, capers & pepper, 30 sec | ||
| 4 garlic cloves, peeled and roughly chopped | |||
| 4 anchovy filets, rinsed and roughly chopped | |||
| 15 g capers, rinsed and roughly chopped | |||
| ½ teaspoon red pepper flakes, or to taste | |||
| 2 tablespoons chopped parsley (optional) | |||
| Parmesan for grating (optional) | |||
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