Ingredients
- ½ box Flour + Water Foods Organic Spaghetti
- 2 tbsp. Kosher salt
- ¼ cup Extra virgin olive oil
- 6-8 Cloves of garlic, thinly sliced
- 1 Salt-cured anchovy, crushed into a paste
- 1 tsp. Chili flake
- 2 oz. Parmigiano Reggiano, freshly grated
- TT Flaky sea salt
Method
To cook the pasta, bring 4 quarts of water to a boil in a 6 quart stock pot. Add two tablespoons of kosher salt to the water and make sure it remains at a constant boil over high heat. Drop the spaghetti into the salted water and stir to prevent the pasta from sticking to the bottom. Stir the pot often to ensure the individual noodles are constantly moving and cook evenly.
Meanwhile, start the pan sauce. Heat olive oil over medium-high heat. Add garlic cloves and saute for 1-2 minutes, constantly stirring to ensure it doesn’t brown. Turn heat off and add anchovy and garlic flakes, continuing stirring to combine all ingredients.
At around 8-9 minutes, test spaghetti to check for doneness. Once it’s just barely undercooked, strain directly into pan sauce. Turn the heat back to high and add ¼ cup reserved pasta water. Stir for 1-2 minutes until all ingredients are combined and the sauce is emulsified. Remove from heat and continue stirring and/or tossing to incorporate air, which will help to thicken the sauce.
Plate and garnish with flaky sea salt (if using) and freshly grated Parmigiano-Reggiano.
