Spicy Garlic & Anchovy Pasta (Aglio e Olio with a Kick)

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and lightly golden (about 2-3 minutes). Be careful not to burn the garlic.

Add the anchovy fillets to the skillet and cook, breaking them up with a spoon, until they dissolve into the oil (about 1-2 minutes).

Add the cooked spaghetti to the skillet with the garlic and anchovy mixture. Toss well to coat. Add about 1/2 cup of the reserved pasta water and continue to toss until the sauce emulsifies and clings to the pasta. Add more pasta water if needed to reach your desired consistency.

Stir in the chopped parsley and season with salt and black pepper to taste.

Serve immediately and enjoy!