Aglio e Olio (literally “garlic and oil”) is an Italian classic and a perfect dinner for nights when you are running low on time and fresh ingredients. This version uses preserved anchovy fillets, a Mediterranean pantry staple.
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
Recipe and photo courtesy of Positively Good For You.