Really Quick Pasta (If You Like Anchovies)
The sauce can be made in the time it takes to boil the spaghetti. Weâ€™ve always called this â€œSt. Josephâ€™s Spaghettiâ€, from an old Italian custom of serving it on St. Josephâ€™s Day (March 19th).
6 oz dry spaghetti
1 small (2 oz.) tin of anchovies in oil (not white or pickled anchovies), drained
5 tbsp. olive oil
1/3 cup unseasoned bread crumbs
3 cloves of garlic, peeled and crushed
Red pepper flakes to taste
Salt to taste
Three bottles of beer
Boil the pasta in a large pot of well-salted water according to directions.
Meanwhile, open one of the beers and enjoy while placing the garlic, 4 tbsp. oil and a few pinches of salt in a 3-4 qt. sautÃ© pan or saucier. Set over medium low heat (go easy on salt here, because the anchovies will be salty). Stir occasionally until the garlic just begins to turn golden, about 3-4 minutes (donâ€™t brown the garlic). Remove and discard the garlic. Add the red pepper flakes and the anchovy filets. Mash the anchovies with the tines of a fork until they dissolve completely, about 2 minutes. Remove from the heat and add the well-drained pasta to the sauce. Toss to coat with the sauce, then transfer to a heated bowl or the empty pasta pot. Return the saucier to medium high heat. Add the remaining tbsp. of olive oil, allow it to heat for a few seconds, then add the bread crumbs. Continue stirring with a fork until they begin to toast and darken, about 2 minutes. Toss the bread crumbs with the spaghetti*. Add a splash of raw extra-virgin olive oil, if desired. Open the other two beers and serve along with the pasta. Serves two.
* this is easier with two people; one to lift and toss, the other to pour on the bread crumbs.