Penne with sizzled garlic & hot pepper, anchovies and parsley

Olive oil, garlic, a touch of hot pepper, a few anchovy fillets and fresh parsley are all you need to make this scrumptious pasta dish, in just three minutes! Well, a few more if you include the ten minutes it takes for your pasta to cook.
Penne with sizzled garlic & hot pepper, anchovies and parsley is almost embarrassingly easy to make considering how positively delicious the final product is. It’s one of those pasta dishes you make when you’re feeling lazy, don’t have much on hand in the kitchen, or unexpected dinner guests show up. Every time I make it I regret not doing so more often!

Penne with olive oil, garlic, hot pepper, anchovies and parsley

Aglio olio e peperoncino (garlic, olive oil and hot pepper) is a classicpasta dish in Roman cuisine. Occasionally chopped parsley is added; I always add it in abundance. Throw in another simple ingredient, like a few anchovy fillets, and this pasta dish becomes magical.
Usually spaghetti or linguine work best with this dish. I only had short pasta on hand so I used penne and it was perfect.

Sizzling garlic, hot pepper and anchovies in olive oil for pasta

Penne with sizzled garlic & hot pepper, anchovies and parsley

Ingredients:
Penne, 200 grams
Olive oil, 3 tablespoons
Garlic, crushed, 2 cloves
Hot red pepper, minced, 1 small
Anchovy fillets, 4
Parsley, 2 generous handfuls, minced

Procedure:
Cook the penne in boiling, salted water until al dente.
While the pasta is cooking sauté the garlic and hot pepper in the olive oil until it just begins to sizzle.
Add the anchovies and use a wooden spoon to pulverize them as they cook.
Remove the sauce from the heat.
Finely chop the parsley.

Chopped fresh parsley

Once the pasta is al dente, drain it and reserve a bit of the pasta cooking water.
Add the pasta to the sauce and toss until well-coated.
Add the minced parsley, toss well and serve.

Penne with sizzled garlic & hot pepper, anchovies and parsley

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