This is one of my very favorite meals in the whole wide world. A traditional homestyle Italian dish, it’s spicy, salty, warm, filling and delicious, especially when I’m tired, irritated and can’t bear the though of preparing anything more complicated. If you love anchovies this dish will become pure comfort food. If you don’t like them, skip this recipe all together—there are plenty of other fish in the sea.
To make this dish gluten free simply use gluten free spaghetti. The rest of it is good to go.
Spaghetti with Garlic, Red Pepper & Anchovy Sauce
- 8 ounces dry spaghetti, cooked according to package directions
- 2 ounce can anchovies packed in olive oil, undrained
- 1 teaspoon garlic powder
- 1/2 to 1 teaspoon dry red pepper flakes
Bring a large pot of water to a boil and prepare the spaghetti according to package directions. Drain well.
Meanwhile, in a small pot combine the anchovies, garlic and red pepper flakes. Half fill the anchovy can with a little of the water from the boiling spaghetti. Pour this water in the pot with the anchovies. Simmer the mixture over a medium-low flame for about 5-minutes, or until the anchovies disintegrate and the garlic swells a little bit.
Add this sauce to the drained spaghetti and toss until the pasta is evenly coated with the sauce. Divide between 4 bowls. If desired top with fried bread crumbs or a little Parmesan or Vegan Parmesan Alternative. Spinach or green beans are good accompaniments.