Midnight pasta with anchovies and garlic

Extremely rich/savory/comfort food; the anchovies make it a bit controversial.

Source: NYT Cooking

Ingredients

• 1/2 pound spaghetti
• Salt
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, peeled and roughly chopped
• 4 anchovy filets, rinsed and roughly chopped
• 1 tablespoon capers, rinsed and roughly chopped
• 1/2 teaspoon red pepper flakes, or to taste
• 2 tablespoons chopped parsley, optional
• Parmesan for grating, optional

Steps

• Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente, 8 to 10 minutes depending on the brand (check frequently).
• 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.