roman-style spaghetti with garlic and olive oil
This pasta makes a very satisfying supper. No tomatoes in this dish -- just the richness from the olive oil, garlic and the hidden flavor from the anchovies (as they melt away, they impart a very nice flavor and slight color). The original recipe did not specify parmesan cheese, but it really adds a great flavor and texture to the dish.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- - salt
- 12 ounces spaghetti noodles
- 1/2 cup extra-virgin olive oil (or less if you prefer)
- 1 tablespoon fresh garlic, minced (or to taste)
- 3 - anchovy filets, flat (rinsed and drained and patted dry - optional)
- - freshly ground black pepper (or red pepper flakes)
- 2 tablespoons flat-leaf parsley
- - freshly grated parmesan cheese, for serving
How To Make roman-style spaghetti with garlic and olive oil
-
Step 1In a large pot, bring 4 quarts water to a rapid boil over high heat; then stir in 1 tbsp. salt. Drop in spaghetti and cook, stirring frequently, until tender - but still firm to the bite.
-
Step 2Meanwhile, in a large saute pan or skillet, combine the oil, garlic and anchovies (if using) over low heat and cook until the garlic just begins to take on a hint of color - do not brown the garlic. Remove from heat.
-
Step 3Drain spaghetti, transfer to the pan holding the garlicky olive oil. Season to taste with salt and pepper and red pepper flakes if you like it spicy. Toss well. Sprinkle with parsley and a nice amount of parmesan cheese. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Culture:
Italian
Tag:
#Quick & Easy
Ingredient:
Pasta
Diet:
Dairy Free
Method:
Stove Top
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