Anchovies and peppers: Now, that's Italian!
250 grams spaghetti
5 cloves fresh garlic, sliced
1 50-gram can anchovies
7 Calabrian pepper pods, chopped fine
2 Tbs. olive oil
1/4 bunch fresh parsley, chopped fine
Cook spaghetti according to box instructions.
Heat up olive oil over medium-low heat.
Add sliced garlic and stir.
Add chopped Calabrian pepper.
Sauté on low to medium heat, to prevent the garlic from burning
Add anchovies and olive oil, breaking the anchovy fillets into the oil while making sure not to burn them.
Immediately add cooked pasta and fresh parsley, and mix.
Remove from heat and serve warm.