Spaghetti Aglio e Olio with Anchovies

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.

While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the finely sliced garlic and sauté until golden brown, being careful not to burn it, about 2-3 minutes.

Add the anchovy fillets to the skillet. Stir and cook until the anchovies dissolve into the oil, creating a flavorful base, about 2 minutes.

Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta. Add the drained spaghetti to the skillet with the garlic and anchovy oil. Toss well to combine.

If the pasta seems dry, add some reserved pasta cooking water, a little at a time. Stir in chopped parsley, red pepper flakes, and season with salt and black pepper to taste. Serve immediately, optionally topped with grated Parmesan cheese.