Since I'm obsessed with pasta I made it again. Don't be scared when I share with you the special ingredient that makes this particular sauce stand out above any other pasta I've had....anchovies! Thanks to Rachael, Rachael Ray that is, I made another sauce that I can't take credit for, but I can share with you. This is one of her favorites and it has quickly become mine.
I know anchovies, you're thinking ewwww gross! You're thinking the smell makes me want to gag and there's no way I'm making this, but I promise if you tough it out and give it a chance you will come out of that kitchen an anchovy lover. When you cook these tiny fish they take on a completely different flavor; almost like a nut.
So to begin boil a pound of spaghetti in salted water till al dente. While pasta is cooking, heat a skillet on medium heat with four big splashes of Extra-virgin olive oil. Lower the heat and add six anchovies to the hot oil, eventually the anchovies will melt right into the oil. Add six cloves of chopped garlic, red pepper flakes, and black pepper. Stir the sauce occasionally to let garlic cook a minute. When pasta is cooked, add a cup of the pasta water to the sauce. Let simmer for another minute or so and add a couple handfuls of chopped parsley. Drain pasta and toss in sauce. Stir until sauce is absorbed and add more black pepper. I topped it with Parmesan, but it's not necessary.
For those of you skeptics my two-year-old son asked for seconds! Seconds! For pasta with anchovy garlic-and-oil sauce! I on the other hand had thirds.