This meal and the next have appeared in other books of mine. I did not invent the dishes—they are classics. My take on these classics are my two favorite meals, ever. I simply could not have you (or me) live through a whole year without having these dishes in there somewhere. Enjoy these oldies-but-oh-so-goodies!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 200°F.
Step 2
Heat a large pot of water to boil for the pasta. Salt the water and cook the pasta until al dente, 6 to 7 minutes or so.
Step 3
Place the bread in a low oven to warm and crust it up.
Step 4
While the pasta cooks, place a large, deep, nonstick heavy-bottomed skillet over medium-low heat. When the pan is warm, add the 1/3 cup of EVOO, the garlic, red pepper flakes, and anchovies. While the sauce and pasta work, chop a fistful of the parsley and combine it with the tomatoes and onions in a shallow bowl. Dress the salad with a liberal drizzle of EVOO and season with salt and pepper. Finely chop the remaining parsley and set aside.
Step 5
Drain the spaghetti really well but do not rinse it; rinsing will wash off the starch, and the starch helps the oil stick to the pasta. Pour the hot spaghetti into the skillet. Add the reserved parsley and toss the pasta together with the anchovies, garlic, and oil to coat evenly. Season the completed dish liberally with salt and pepper.
Step 6
Serve the pasta with the tomato and onion salad and crusty bread alongside.
Tidbit
Step 7
If you think you don’t like anchovies, you’re wrong. The anchovies will melt into the oil and break up completely. Help break them up with a wooden spoon as they cook. Once they melt into oil, the anchovies will no longer taste like fish but like salted, toasted nuts in garlic oil. Oh my God!
