Ingredients
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Linguine or spaghetti
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Garlic
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Parsley
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8 garlic cloves, sliced translucently thin
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2 anchovy fillets (optional)
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500g spaghetti or linguine
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½ cup flat leaf parsley chopped
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60g Parmigiano Reggiano, grated
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60g pangrattato (optional)
Directions
- Place a large pot of water on to boil. Salt generously, once boiled. Add the pasta, cook until al dente or slightly under cooked (as the pasta will finish cooking in the sauce)
- While pasta is cooking, warm the garlic, anchovies and half the olive oil over a low heat in a wide, shallow pan (large enough to fit the pasta) until the garlic is translucent and the anchovies have melted away. 8-10 minutes should do it. Set aside.
- Drain pasta and reserve a cup of the cooking water
- Return the garlic and anchovy sauce to the stove. Add the pasta and the rest of the Pangallo Extra Virgin Olive Oil. On medium-high heat toss everything together until the pasta is nicely coated, and the ‘sauce’ starts to adhere to the pasta.
- As the liquid evaporates, add the parsley, and season. Drizzle with Pangallo Extra Virgin Olive Oil. If you like some heat, drizzle with Pangallo Chilli Infused Olive Oil, or for a fresh zesty taste go with Pangallo Lemon Infused Olive Oil.
- To finish, a sprinkle of the pangrattato (if desired) and the grated Parmigiano.
We serve on a large platter, passed around the table, a la familgia.