Mamma T's Pasta with a Twist

Handed down from generations and left in my capable hands, I present to you my family Aglio Olio (garlic and oil) with anchovies. Don’t knock it till you try it. Or at least smell it. 

Aglio Olio:

Ingredients

Olive oil—keep the bottle handy.  If you don’t have an oil preference, go with a light or extra light olive oil. 

½ lb thin pasta—I recommend capellini

1 large garlic clove diced well

1 2-ounce can of flat anchovies in oil

2 dashes crushed red pepper

3 dashes of parsley

3 dashes of pepper

3 dashes of oregano

3 dashes of basil

¾ cup sliced almonds, toasted (broiled) lightly brown

½ cup fresh largely grated Locatelli cheese

1. Place two tablespoons of oil in 12-inch frying pan. Add garlic and two dashes of crushed red pepper. Slowly brown garlic, and immediately remove pan from heat. 
2. Add anchovies (including the oil from the can), three dashes of oregano, pepper, basil and parsley, and two more tablespoons of oil.
3. Return pan to medium heat and mix while separating anchovies. Allow it to simmer while stirring and gently breaking apart the anchovies. When anchovies are in small pieces, add two more tablespoons of oil, and remove from heat.
4. Prepare pasta as recommended on the box. Strain, rinse and add to the frying pan. Bring to medium heat while thoroughly mixing the pasta with the sauce.
5. Plate and top with toasted almonds and grated cheese.

You most likely already have most of these items in your kitchen, so this is an inexpensive meal to make in a pinch. But if you need to find any of these ingredients locally, check out , or .