Photography by Murray Hall; Food Styling by Jessie YuChen
A quick anchovy-garlic paste lends umami richness to the garlic-butter sauce in this weeknight pantry recipe. Seek out thin slow-dried spaghetti or capellini, and be sure to taste the pasta as it boils as cook times vary widely among brands.
Yield: 2–4 Time: 15 minutes 8 oz. spaghetti Kosher salt and freshly ground black pepper ⅓ cup olive oil 4 garlic cloves, mashed into a paste Pinch crushed red chile flakes One 2-oz. tin oil-packed anchovies, mashed into a paste 4 Tbsp. cold unsalted butter, cubed 2 Tbsp. finely chopped parsley leaves Grated parmesan, for serving Instructions Bring a large pot of salted water to a boil, then add the spaghetti and cook until al dente per the package instructions, about 10 minutes. Drain and set aside. Meanwhile, to a large skillet set over medium heat, add the oil and garlic. Cook, stirring occasionally, until light golden and fragrant, 2–3 minutes. Add the chile flakes and anchovy paste and cook until browned, about 5 minutes. Turn the heat to medium-low, add the butter, and stir until a smooth sauce forms. Add the spaghetti and parsley to the skillet and toss to coat. Serve topped with parmesan. Shop The Best Anchovies Are
