1AM Pasta
When I say pantry pasta, I really mean it. First off, this recipe is barely a recipe cause it can be varied in so many different ways (add more tomato paste, stir in frozen peas, add pancetta, I’ve been known to double the amount of garlic….endless variations), secondly it really does involve a handful of ingredients you’ll probably have on hand, and thirdly, I’ve made this recipe at all hours of the day. I call it 1AM Pasta cause after a night out, this dish will come together like a dream even after a few martinis—believe me, I know this to be true. I like using a substantial tubular pasta like paccheri but any pasta shape will do.
Serves 2-4
INGREDIENTS
1 lb pasta
4 tbsp olive oil
2 garlic cloves, sliced
1-2 pinches of chili flake
4 tbsp tomato paste
1 tbsp anchovy paste (or two fillets, minced)
¼ cup freshly grated parmesan, plus more for serving
2 tbsp butter
3/4-1 cup pasta water
Kosher salt and black pepper
METHOD
Cook pasta in well-salted water for 1 minute under package instructions for al dente.
While pasta is cooking, make the sauce. In a large skillet with high sides over medium heat, add olive oil, then add garlic cloves, stirring often. When garlic starts to turn golden—around 1 minute—lower heat to low and add tomato paste and chili flake and stir to combine (if your pan is too hot the tomato paste will burn so keep the burner on low or remove skillet from the burner for a moment). Season with salt and pepper. Add cooked pasta, then add parmesan, butter and pasta water (1/4 cup or so at a time), stirring until sauce has thickened and is glossy and coats the pasta.
Serve immediately in bowls with more parmesan alongside.
