Spaghetti With Garlic, Oil And Anchovies

• 16 ounces dried spaghetti
• kosher salt or sea salt, for the cooking water
• 1/4 cup extra-virgin olive oil
• 1 large garlic clove, minced
• 8 anchovies packed in oil (best-quality imported Italian or Spanish)
• 1 tablespoon tomato paste
• 1 small red chili pepper, stemmed, seeded and finely chopped (may substitute a generous pinch of crushed red pepper flakes)

1. Bring a large pot of water to a rolling boil over high heat, then salt the water generously.
2. Add the pasta, stir to separate the noodles and cook according to the package directions (until al dente).
3. Meanwhile, heat the oil and garlic in a large skillet over medium-low heat for 1 to 2 minutes, or until the garlic is fragrant but not browned.
4. Add the anchovies and their oil (about 2 tablespoons) and use a fork to mash them up a bit, though there should still be some distinguishable pieces.
5. Stir in the tomato paste and chili pepper to form a sauce.
6. Cook for another minute or two, or until all of the ingredients are well blended.
7. Turn off the heat and cover to keep warm.
8. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
9. Transfer the pasta to the skillet; gently toss the pasta and sauce until thoroughly combined.
10. Add a splash or two of the cooking water as needed to loosen the sauce and prevent the spaghetti strands from becoming sticky.
11. Transfer the dressed pasta to warmed individual shallow bowls; serve immediately.

kosher salt, extravirgin olive oil, garlic, anchovies, tomato paste, red chili pepper

Taken from www.food.com/recipe/spaghetti-with-garlic-oil-and-anchovies-462899 (may not work)