It’s time to add a classic Italian pasta & garlic sauce to my recipe file. You can make this is a true Aglio et
Olio pure and simple or you can add the anchovies and cheese. This was a bit hit at my table the very first
time that I made it. With this recipe, like my marinara sauce, you can control the amount of salt and sugar in
your intake with no sacrifice in taste. You can omit the
anchovies for a vegan version of this recipe.
Have you discovered cooking with anchovies? Their contribution here is subtle and not very fishy at all.
When you simmer them in the oil they will actually render into the oil, dissolving and becoming part of the
essence of the oil.
12-16 ounces fresh or dried pasta, cooked according to package directions in water with a little oil and salt.
I prefer linguine or fettuccine for this recipe.
6-8 fresh garlic cloves, peeled and chopped fine, or to taste
3 tablespoons olive oil
4 flat anchovy fillets, oil packed
1 tablespoon lemon juice, or to taste
If you are adding cheese:
2 ounces freshly grated Parmesan or Pecorino cheese
¼-½ cup pasta cooking water, reserved after pasta is
2 tablespoons unsalted butter
Prepare the pasta water and cook the pasta at the same time as you are preparing this sauce recipe.
Heat the olive oil in a heavy pot that will be big enough to hold the cooked pasta. Sauté the garlic in the oil
until it just starts to brown, then stir in the lemon juice along with the anchovies if you are using them. Watch
the anchovy fillets dissolve in about one minute or so.
That’s all there is to it! Now just toss the cooked pasta into the oil and garlic then serve. If the pasta is a
little dry, add some oil and/or some pasta cooking water or butter to get the consistency that you like. Your
pasta may cook differently than mine and come out drier or more moist than you may like.
If you are adding the cheese, wait to add the pasta and add the ¼-½ cup pasta cooking water then the
cheese and toss to emulsify. Adjust the moisture level with more pasta water if needed. Toss in the butter at
the last moment, let it melt, then toss in the pasta to combine and serve.
Season with more salt and lemon juice as desired.
1 teaspoon dried red chili flakes, added just as the garlic is added
Pasta in Garlic Sauce