Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

Ingredients

• 1/2 pound spaghetti
• Salt
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, peeled and roughly chopped
• 4 anchovy filets, rinsed and roughly chopped
• 1 tablespoon capers, rinsed and roughly chopped
• 1/2 teaspoon red pepper flakes, or to taste
• 2 tablespoons chopped parsley, optional
• Parmesan for grating, optional

Preparation

1. 1

   Cook the spaghetti in a large pot of well-salted rapidly boiling water until firmly al dente, about 8 to 10 minutes depending on the brand; check frequently.

2. 2

   Meanwhile, warm the olive oil in a small skillet over medium heat. Add the garlic and cook about 1 minute without letting it brown, then stir in the anchovies, capers and red pepper and cook a half-minute more before turning off the heat.

3. 3

   Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley if using, and toss well to coat. Serve with grated Parmesan if desired.