How do you store spaghetti with anchovies and garlic?

Name: Spaghetti with anchovies and garlic aka Aglio e Olio
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 320 g spaghetti Garofalo; 3 cloves of garlic; 4 anchovy fillets; 0.5 bunch of flat parsley; 4 tbsp olive oil; Black pepper, freshly ground; Salt (10 g per liter of water); Zest of 1 lemon; 3 drops of colatura di alici per person

Reheating leftovers: If you want to reheat the dish later, add some cooking water and follow the same stirring and mixing techniques to bring the pasta back to life. Storing: The spaghetti can be stored in the refrigerator for up to 2 days. Freezing this dish is not recommended, as the texture of the pasta may change.

Spaghetti with anchovies and garlic aka Aglio e Olio

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20min

•

Easy

Want to make the perfect spaghetti with anchovies and garlic (aglio e olio)? This classic Italian recipe contains only a few ingredients!

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Ingredients

What do you need?

Quantity: 4P

320 g spaghetti Garofalo
3 cloves of garlic
4 anchovy fillets
0.5 bunch of flat parsley
4 tbsp olive oil
Black pepper, freshly ground
Salt (10 g per liter of water)
Zest of 1 lemon
3 drops of colatura di alici per person

Preparation method

How do you make this?

Cooking pasta: Cook the spaghetti in salted water (10 g salt per liter of water). Cook the pasta for 1 minute less than indicated on the package, as you will continue cooking the pasta in the pan later. Save some cooking water for later.

Making the base: In a large pan, heat the olive oil. Add the finely chopped garlic, anchovy fillets, and half of the chopped parsley. Sauté this while stirring for about 5 minutes, until the anchovies melt and the garlic is golden brown.

Adding cooking water: Add a ladle of the cooking water to the pan and let it reduce slightly.

Pasta in the pan: Add the spaghetti to the pan and start stirring and tossing it like a risotto. This process is called 'Mantecatura'. It ensures that the starch from the pasta mixes with the olive oil, creating a creamy texture without cream or butter. Keep doing this for 3 minutes.

Serving: Use a ladle and tongs to elegantly roll the spaghetti and place it on the plate. Finish with freshly ground black pepper, chopped parsley, lemon zest, and a few drops of colatura di alici per person. Serve immediately for the best flavor experience.

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