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
- 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.