Grandma Jenny’s Spaghetti with Oil, Garlic, Anchovies, and Long Hot Peppers
- Shared by Edward Varipapa
- 10 minutes
- 20 minutes
- Serves 4 to 6
Memories Behind the Meal
- WHO TAUGHT THIS RECIPE
- WHEN IT WAS MADE
- WHY IT MATTERS
A MESSAGE FROM THE FAMILY
Ingredients
- 1 lb spaghetti – La Molisana (spaghetti n.15)
- 6 tablespoons extra-virgin olive oil
- 8 anchovy fillets packed in oil
- 1 teaspoon anchovy oil from the jar
- 6 cloves garlic, thinly sliced
- 2 Italian long hot peppers, thinly sliced
- 3 tablespoons fresh Italian parsley, chopped
- Salt, for pasta water
How to Make It
STEP BY STEP
1. Bring a large pot of heavily salted water to a boil. Cook the spaghetti until al dente according to package instructions.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
4. Add the garlic and cook gently until fragrant and lightly golden. Do not brown.
5. Add the anchovy fillets along with a small spoonful of the anchovy oil. Stir continuously until the anchovies dissolve completely into the oil. Add the sliced long hot peppers and cook for several minutes until softened. Stir in the chopped parsley. Reserve 1 cup of pasta water before draining the spaghetti.
6. Add the drained pasta directly to the skillet and toss thoroughly to coat. Add a small amount of reserved pasta water if needed to help the sauce cling to the spaghetti.
7. Serve immediately.