Penne Aglio e Olio
Looking for a quick pasta recipe for those late night munchies? You need this Penne Aglio e Olio recipe in your repoirtoire. Done in 15 and so simple yet banging with flavour...
Servings 2
Ingredients
- 2 large garlic cloves
- 1 red chilli
- 4 anchovy fillets
- 4 tbsp extra virgin olive oil
- 1 cup pasta water
- 1 small bunch chopped fresh parsley
- 1 squeeze fresh lemon juice (for each dish)
- 200 grams dried penne pasta
Instructions
- Bring a pot of water to the boil, add plenty salt, then add the pasta and simmer
- Whilst the pasta simmers, finely chop the garlic, red chilli and parsley
- A few minutes before the pasta is cooked, bring the olive oil up to temperature in a frying pan over medium heat
- Add the garlic, chilli and anchovy fillets and stir gently and cook for 2 minutes. The anchovy fillets will dissolve in the hot olive oil as you stir.
- Take a cup of the pasta water from the pot and add a little to the oil and garlic mixture in the pan
- Drain the pasta and add to the frying pan and toss to emulsify the sauce
- Add the chopped parsley and toss till combined adding more pasta water if needed.
- Add to the plate and sprinkle with some fresh parsley and a squeeze of lemon juice before serving
Notes
Tips:
- Use as much garlic as you like depending on your taste. I like to use 1 large clove per person but you can use more if you like.
- You can opt to use a 1/2 tsp or more of dried chilli flakes instead of fresh chilli depending on how spicy you want it.
- I like 2 anchovy fillets per person but you can adjust this to taste and depending on the size of your fillets. Go for good quality anchovy fillets to avoid small bones.