Spaghetti with salt and oil

Ingredients for 4 servings:

• 400g spaghetti
• 8 garlic cloves
• 5 anchovy fillet(s) (jar), pickled in oil
• 2 pepperoncini
• e.g. parsley
• 8 tbsp olive oil
• n. B. Mixed herbs, Italian style
• salt and pepper
• e.g. Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This recipe comes from an Italian housewife

Cook the spaghetti al dente in plenty of salted water according to the package instructions. In the meantime, finely chop the 5 anchovy fillets with a knife. Peel the garlic and slice thinly. Finely chop the chili peppers and parsley. Heat the olive oil in a large pan (but not too hot) and fry the anchovy fillets. Frying will lose the fish flavor and burn off the small bones. Then add the garlic, but do not let it brown. Sprinkle the parsley and, if desired, mixed herbs such as oregano, basil, thyme, rosemary, marjoram, and sage into the oil. Heat everything briefly and then deglaze with about 2 ladles of the pasta water. Pour the spaghetti into a sieve, drain, and then toss with the sauce in the pan. Serve in deep, warmed plates and sprinkle with salt, pepper, and—if desired—grated Parmesan cheese.