Fettuccine Aglio e Olio

Rating

Average: 0 (0 votes)

Active time

10 minutes

Total time

20 minutes

Yield

6 Servings

Ingredients

1 pound fettucine, preferably whole grain

4 tablespoons extra virgin olive oil

6 anchovy ﬁllets, canned in oil, drained

6 cloves garlic, minced

Freshly ground black pepper to taste

Parmigiano Reggiano cheese for sprinkling

Fresh herbs for garnish, such as parsley or basil

Instructions

Bring a large pot of water to a boil. Add about a teaspoon of salt and the fettuccine and cook about a minute less than al dente. Reserve about ⅓ cup of pasta water for the sauce.
Meanwhile, in a large skillet, heat the extra virgin olive oil over medium-high. Add the anchovies and heat, stirring frequently, until they dissolve, about 1 minute. Set the heat to low and add the garlic and freshly ground black pepper to taste. Cook the garlic for about 1 minute more.
Drain the fettuccine and add it to the large skillet along with the pasta water. Toss the fettuccine in the sauce until all of the ﬂavors are absorbed. Add more freshly ground black pepper to taste. Serve with grated Parmigiano Reggiano cheese fresh herbs sprinkled on top.

Recipe and photo courtesy of Positively Good For You.