Spaghetti Aglio E Olio

Serve 4             Prep: 10 mins               Cook: 20 mins

Ingredients:

• 1 lb dried spaghetti 
• 2 Tbsp Kosher salt
• 1/3 cup extra virgin olive oil
• 8 large garlic cloves, cut into thin silvers
• 6 anchovy fillets (optional)
• 1/2 tsp crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving (optional)

Directions:

1. 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.
2. Mean while, in a large skillet, heat the EVOO, 4 turns of the pan, over medium heat.
3. 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.
4. 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.
5. Add the pasta and toss. Off the heat, add the parsley and Parmesan, if using and toss well.  
6. allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.
7. Taste for seasoning and serve warm with extra Parmesan on the side.