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Title: Midnight Pasta w/Garlic, Anchovy, Capers & Red Pepper
Categories: Pasta, Seafood, Vegetable, Chilies
Yield: 2 servings

1/2 lb Spaghetti
Salt
3 tb Extra virgin olive oil
4 cl Garlic; peeled, rough
- chopped
4 Anchovy filets; rinsed,
- rough chopped
1 tb Capers; rinsed, rough
- chopped
1/2 ts Red pepper flakes; to taste
2 tb Chopped parsley; opt
Parmesan for grating; opt

Put the spaghetti in a large pot of well-salted rapidly
boiling water and cook only until firmly al dente.
(Depending on the brand of pasta, this will be 8 to 10
minutes, but check frequently to see. )

While the pasta is cooking, warm the olive oil in a
small skillet over medium heat. Add the garlic and cook
for about 1 minute, without letting it brown. Stir in
the anchovies, capers and red pepper and cook for a
half-minute more, then turn off the heat.

Drain the pasta and return it to the pot. Pour in the
garlic mixture, add the parsley, if using, and toss well
to coat. Serve with grated Parmesan if desired.

By: David Tanis

Yield: 2 servings.

RECIPE FROM: https://cooking.nytimes.com

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