Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/mindy-fox
This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Ingredients
- 1 pound spaghettini or spaghetti
- Kosher salt
- 4 oil-packed flat anchovy fillets
- 6 large garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup plus 3 tablespoons olive oil, divided
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
- Freshly ground black pepper
- Freshly grated Parmesan (for serving)
Instructions
- Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
- Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6 –7 minutes (do not brown). Stir in parsley, then remove from heat.
- While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
- Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1 –2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
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