Spaghetti with anchovies

Ingredients

• 8 ounces Spaghetti (dry spaghetti, about half a pound)
• 2 ounces Anchovy Fillets (canned in oil) (about 8 fillets, drained)
• 3 cloves Garlic Cloves (peeled and minced)
• 0.5 pepper Jalapeño Pepper (half, seeded if less heat, thinly sliced)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 2 tablespoons Olive Oil (extra virgin)
• 1 tablespoon Fresh Parsley (chopped, for garnish)
• to taste Salt (for pasta water)
• ½ cup Reserved Pasta Cooking Water (saved from boiling pasta)

Instructions

1. Cook the Spaghetti

   Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook 11‑15 minutes until al dente, stirring occasionally.

   Time: PT12M

   Temperature: boiling

2. Prep the Sauce Ingredients

   While the pasta cooks, mince the garlic, slice the half jalapeño (remove seeds for milder heat), and roughly chop the anchovy fillets.

   Time: PT5M

3. Combine Sauce Base

   In a microwave‑safe bowl, combine the chopped anchovies, minced garlic, sliced jalapeño, grated Parmesan, and olive oil. Stir to blend.

   Time: PT0M

4. Microwave the Sauce

   Microwave the bowl on high for 1 minute 30 seconds, just until the garlic softens and the mixture is fragrant.

   Time: PT1M30S

5. Drain the Pasta and Reserve Water

   When the spaghetti is al dente, scoop out ½ cup of the hot cooking water, then drain the pasta in a colander, letting it sit briefly to dry.

   Time: PT2M

6. Finish the Dish

   Return the drained spaghetti to the pot, pour in the microwaved sauce and the reserved pasta water, and toss over low heat for 2‑3 minutes until the sauce coats each strand and thickens slightly.

   Time: PT2M

   Temperature: low heat

7. Plate and Garnish

   Divide the pasta between plates, sprinkle with extra grated Parmesan, a drizzle of olive oil, and the chopped parsley. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

650

Protein

24g

Carbohydrates

80g

Fat

28g

Fiber

3g