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Prepare your ingredients: Thinly slice the 3 cloves of garlic. Slice the 1 red chilli into small pieces. Halve the handful of tomatoes (cherry tomatoes work well). Chop the 3 tablespoons of parsley. Cook the 175g spaghetti according to package directions until al dente, then drain, reserving about 1/2 cup of the pasta water.

Heat a large pan over medium heat. Add a generous amount of olive oil to the pan.

Add the thinly sliced garlic and sliced red chilli to the hot olive oil. Fry them gently until fragrant, being careful not to burn the garlic.

Add the 4 anchovies to the pan. Using a wooden spoon, stir and break them up, allowing them to melt into the oil mixture. This will create a savory base for your sauce.

Add the halved tomatoes to the pan. Fry for another minute or so, stirring occasionally, until they just begin to soften.

Add the cooked and drained spaghetti to the pan with the sauce.

Pour in a splash of the reserved pasta water (start with about 1/4 cup) and add the knob of butter to the pan.

Mix everything vigorously, tossing the pasta in the pan until it is thoroughly combined and coated with the sauce. Add more pasta water if needed to achieve a silky consistency.

Serve the pasta immediately on plates. Garnish with freshly ground black pepper and optional grated Parmesan cheese.


Prepare your ingredients: Thinly slice the 3 cloves of garlic. Slice the 1 red chilli into small pieces. Halve the handful of tomatoes (cherry tomatoes work well). Chop the 3 tablespoons of parsley. Cook the 175g spaghetti according to package directions until al dente, then drain, reserving about 1/2 cup of the pasta water.

Heat a large pan over medium heat. Add a generous amount of olive oil to the pan.

Add the thinly sliced garlic and sliced red chilli to the hot olive oil. Fry them gently until fragrant, being careful not to burn the garlic.

Add the 4 anchovies to the pan. Using a wooden spoon, stir and break them up, allowing them to melt into the oil mixture. This will create a savory base for your sauce.

Add the halved tomatoes to the pan. Fry for another minute or so, stirring occasionally, until they just begin to soften.

Add the cooked and drained spaghetti to the pan with the sauce.

Pour in a splash of the reserved pasta water (start with about 1/4 cup) and add the knob of butter to the pan.

Mix everything vigorously, tossing the pasta in the pan until it is thoroughly combined and coated with the sauce. Add more pasta water if needed to achieve a silky consistency.

Serve the pasta immediately on plates. Garnish with freshly ground black pepper and optional grated Parmesan cheese.
