Ingredients

How to make it

  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
  • Mean while, in a large skillet, heat the EVOO, 4 turns of the pan, over medium heat.
  • Stir in anchovy, if using, break up until melted. Add the garlic and cook, stirring, until lightly golden on the edges, about 2 to 3 minutes.
  • Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat and 1 tsp of salt, if you are not using anchovy; then simmer for about 5 minutes, until the liquid is reduced by about a third.
  • Add the pasta and toss. Off the heat, add the parsley and Parmesan, if using and toss well.
  • allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.
  • Taste for seasoning and serve warm with extra Parmesan on the side.

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