Anchovies bring back that summer nostalgia and our favorite way to add exceptional flavor to your pasta dish.
Spaghetti Marinara with Anchovies
Serves 2
Ingredients
4 ounces spaghetti
2 tablespoons olive oil
2 cloves garlic, peeled and crushed
2 anchovies packed in oil
1¼ cup Ciao Pappy Marinara Classico
¼-½ cup freshly grated pecorino romano, plus more for serving
¼ cup finely minced parsley, plus more for serving
Preparation
Bring a large pot of well-salted water to a rolling boil over medium-high heat. Add the spaghetti and cook for about 9 minutes, or until al dente, following the package instructions.
While the pasta cooks, heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until fragrant and lightly golden, about 2 minutes. Add the anchovies, stirring until they melt into the oil. Once the garlic is golden, remove it from the pan.
Lower the heat to medium-low, then add the marinara to the infused oil. Stir to combine and simmer for 3-4 minutes. When the spaghetti is al dente, transfer it directly into the sauce along with ¼ cup of reserved pasta water. Use tongs to toss the spaghetti, allowing the sauce to emulsify and cling to the pasta. Let it simmer for 1-2 minutes until the sauce thickens slightly.
Remove from heat, then stir in the pecorino romano and chopped parsley.
Divide between two bowls and top with extra grated pecorino and fresh parsley.
Buon appetito!