Ingredients

• 1 lb of Spaghetti

• (Durum Wheat, Italian Made, Unenriched)

• ⅓  Italian Flat Parsley

• (Finely Chopped)

• 2 Tomatoes 

• 3 cloves of Garlic

• 5 Anchovies 

• 2-3 Peppers

• Parmesan Reggiano

• Olive Oil

• Salt

• Fresh Ground Pepper

How to Prepare

1. Place a pot filled with salted water and turn on heat to boil on stovetop

2. Place a large pan with a side on stovetop

3. Chop the garlic and pepper finely, cube the tomatoes and cross-chop the parsley

4. Turn the large saucepan to low-medium heat and pour 2-3 tbsp of olive oil and the anchovies

5. Lightly stir the anchovies till they emulsify in the oil

6. Add garlic and stir until the garlic begins to sweat for 2-3 minutes on low heat

7. Add peppers and stir for 1-2 minutes

8. Add spaghetti to your boiling water pot and stir well

9. Add ½ tsp of salt and 1 tsp of fresh ground pepper to the pan then stir until peppers are tender

10. Add pinch of parsley to the pan and stir for 30-40 seconds

11. Stir pasta until the pasta begins to bend

12. Add the tomatoes to the pan until they are soft for about 2 minutes

13. Once pasta is cooked, add to the pan and stir till mixed well

14. Add grated parmesan cheese to the pasta while mixing

15. Pour your pasta into a dish and drizzle olive oil, grated parmesan cheese and a pinch of parsley to the top

16. Enjoy!