PREP:
10 minutes
COOK:
20 minutes
YIELD:
4-6 servings
Ingredients
- ½ cup extra-virgin olive oil
- 6 cloves garlic, peeled and thinly sliced
- Sea salt, to taste
- 1 pound bucatini
- 4–5 anchovy fillets, coarsely chopped
- 2 small chiles de Arbol, crumbled (or 1 teaspoon crushed red pepper flakes), plus more to taste
- ½ cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon unsalted butter
- Freshly grated Parmigiano-Reggiano cheese, for serving
- 1 lemon, for serving
Directions
- Bring a large pasta pot of water to a boil. Generously salt the pasta water (it should taste of the sea). Add bucatini and stir to prevent sticking.
- Place a saucepan (large enough to hold a pound of cooked pasta) over medium-low heat. Add oil and garlic and gently cook just until garlic softens and starts to turn golden (not brown). Add anchovies and cook for about 3 minutes, mashing anchovies into oil with a fork. Stir in chiles and half of the parsley, and carefully add a ladleful of the pasta cooking water. Reduce heat to low and let sauce simmer until slightly reduced.
- When pasta is just shy of al dente (according to package instructions), drain, reserving a bit more pasta water, and add pasta to the sauce. Increase heat slightly and cook, mixing pasta and sauce together well. Add a splash more pasta water and the butter, swirling to combine. Simmer until everything is hot and delicious, 1–2 minutes. Divide pasta between serving bowls. Sprinkle with remaining parsley and a generous amount of parmesan cheese, and finish with a squeeze of lemon.