Pantry Pasta

Ingredients

• 12 oz spaghetti or other long pasta
• Kosher salt
• 4 garlic cloves, thinly sliced
• 1/4 c extra-virgin olive oil, plus more for drizzling
• 3 oil-packed anchovy fillets (optional)
• 1/4 tsp crushed red pepper flakes
• 4 tbsp unsalted butter, cut into pieces
• 3/4 c finely grated Parmesan, plus more for serving
• Freshly ground black pepper
• 1/3 c finely chopped parsley
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice

Directions

1. Cook pasta in large pot of boiling salted water, stirring occasionally, until very al dente (about 3 minutes less than package directions).
2. Meanwhile, cook garlic and 1/4 c oil in large heavy pot over medium heat, stirring occasionally until garlic is golden (about 4 minutes).
3. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with wooden spoon to break them up until anchovies dissolve (about 1 minute).
4. Add 1 1/4 c pasta cooking liquid to pot with anchovies and garlic.
5. Cook mixture, stirring, for about 1 minute.
6. Using tongs, transfer pasta to pot, then add butter, 3/4 c Parmesan, and lots of black pepper.
7. Cook while tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened to coat pasta (about 4 minutes).
8. Remove from heat.
9. Add parsley, lemon zest, and lemon juice.
10. Divide evenly among bowls, finish with a drizzle of oil and more Parmesan.

Source — Bon Appetit
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019