Easy Pasta
Easy Pasta
Ingredients
- 1/4 cup olive oil
- 4 anchovy fillets
- 4 cloves garlic, thinly sliced
- 3 tablespoons butter
- 1 pinch pepperoncini, red pepper flakes
- 400 g pasta, spaghetti or linguine
- 1/2 lemon, juiced, plus 1 wedge for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup pasta cooking water, as needed
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente. Reserve at least 1 cup of pasta cooking water before draining.
⏱️ 10 min
- 2
While the pasta cooks, add a generous amount of olive oil (about 1/4 cup) to a large pan or skillet and place it over medium heat.
⏱️ 1 min
- 3
Add the 4 anchovy fillets to the hot olive oil. Cook the anchovies, swirling the pan occasionally, until they break down and dissolve into the oil, creating a flavorful base. This should take about 2-3 minutes.
⏱️ 3 min
- 4
Add the thinly sliced garlic to the pan with the anchovy-infused oil. Swirl the pan to cook the garlic until fragrant and slightly softened, being careful not to burn it, about 1-2 minutes.
⏱️ 2 min
- 5
Add the butter to the pan. Swirl the pan as the butter melts and combines with the oil and garlic.
⏱️ 1 min
- 6
Sprinkle a pinch of red pepper flakes (pepperoncini) into the pan and stir.
- 7
Add one ladleful (about 1/2 cup) of the reserved pasta cooking water to the pan. This will help create an emulsified sauce.
⏱️ 1 min
- 8
Using tongs, transfer the cooked pasta directly from the pot into the pan with the sauce.
⏱️ 1 min
- 9
Toss the pasta vigorously with tongs in the pan to thoroughly coat it with the sauce. Continue to cook for 1-2 minutes, allowing the pasta to absorb the flavors.
⏱️ 2 min
- 10
Squeeze the fresh juice from half a lemon directly over the pasta in the pan.
- 11
Add a generous amount of grated Parmesan cheese to the pasta.
- 12
Continue tossing and stirring the pasta in the pan to incorporate the cheese and create a creamy, emulsified sauce. If the sauce seems too dry, add a splash more pasta cooking water.
⏱️ 2 min
- 13
Plate the finished pasta onto serving dishes using tongs, forming a neat pile.
⏱️ 1 min
- 14
Spoon any remaining sauce from the pan over the plated pasta.
- 15
Garnish each dish with a fresh lemon wedge on the side and a sprinkle of extra Parmesan cheese, if desired. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Easy Pasta
- 1/4 cup olive oil
- 4 anchovy fillets
- 4 cloves garlic, thinly sliced
- 3 tablespoons butter
- 1 pinch pepperoncini, red pepper flakes
- 400 g pasta, spaghetti or linguine
- 1/2 lemon, juiced, plus 1 wedge for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup pasta cooking water, as needed
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente. Reserve at least 1 cup of pasta cooking water before draining.
⏱️ 10 min - 2
While the pasta cooks, add a generous amount of olive oil (about 1/4 cup) to a large pan or skillet and place it over medium heat.
⏱️ 1 min - 3
Add the 4 anchovy fillets to the hot olive oil. Cook the anchovies, swirling the pan occasionally, until they break down and dissolve into the oil, creating a flavorful base. This should take about 2-3 minutes.
⏱️ 3 min - 4
Add the thinly sliced garlic to the pan with the anchovy-infused oil. Swirl the pan to cook the garlic until fragrant and slightly softened, being careful not to burn it, about 1-2 minutes.
⏱️ 2 min - 5
Add the butter to the pan. Swirl the pan as the butter melts and combines with the oil and garlic.
⏱️ 1 min - 6
Sprinkle a pinch of red pepper flakes (pepperoncini) into the pan and stir.
- 7
Add one ladleful (about 1/2 cup) of the reserved pasta cooking water to the pan. This will help create an emulsified sauce.
⏱️ 1 min - 8
Using tongs, transfer the cooked pasta directly from the pot into the pan with the sauce.
⏱️ 1 min - 9
Toss the pasta vigorously with tongs in the pan to thoroughly coat it with the sauce. Continue to cook for 1-2 minutes, allowing the pasta to absorb the flavors.
⏱️ 2 min - 10
Squeeze the fresh juice from half a lemon directly over the pasta in the pan.
- 11
Add a generous amount of grated Parmesan cheese to the pasta.
- 12
Continue tossing and stirring the pasta in the pan to incorporate the cheese and create a creamy, emulsified sauce. If the sauce seems too dry, add a splash more pasta cooking water.
⏱️ 2 min - 13
Plate the finished pasta onto serving dishes using tongs, forming a neat pile.
⏱️ 1 min - 14
Spoon any remaining sauce from the pan over the plated pasta.
- 15
Garnish each dish with a fresh lemon wedge on the side and a sprinkle of extra Parmesan cheese, if desired. Serve immediately.