Aglio e Olio with Anchovies Recipe

Aglio e Olio Recipe

Spaghetti Aglio e Olio is a traditional pasta dish from Naples, Italy. The dish is made by lightly sautéing sliced garlic in olive oil and tossing it with spaghetti. Our Aglio e Olio with Anchovies recipe is extremely easy to make. The spaghetti is flavored with the garlic olive oil, red pepper flakes, fresh parsley and topped with anchovies.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 lb. Spaghetti
1/3 cup olive oil
8 Garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Fresh parsley
Anchovy filets

Directions:
1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to the packages instructions (usually 9-11 minutes).
3. Reserve 1/2 cup of the pasta water and drain noodles.
4. In a large skillet or Dutch oven, heat the oil over medium heat.
5. Add garlic and sauté 2-3 minutes (garlic should look golden).
6. Add red pepper flakes and cook for 30-seconds.
7. Add the reserved pasta liquid and noodles, and toss to coat.
8. Add a generous amount of salt and pepper and toss.
9. Add fresh parsley, toss and serve.
10. Top each plate or bowl with anchovy filets.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Sangiovese
This Aglio e Olio with anchovies recipe is light, but it goes great with a light red wine. I would suggest a Sangiovese, as the dry cherry flavors won’t overwhelm the flavors from this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!