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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a very rustic, easy to prepare version of a pasta salad. Serve with a crusty whole-grain bread. Ingredients:
1 (16 ounce) package spaghetti |
6 tablespoons olive oil, or more to taste |
2 (2 ounce) cans anchovy fillets, chopped |
1/4 teaspoon minced garlic, or to taste |
1 dash balsamic vinegar |
1 dash lemon juice |
1 pinch red pepper flakes, or to taste |
1 pinch ground black pepper to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
2. Drizzle olive oil over the spaghetti; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. Cover bowl with plastic wrap and refrigerate until chilled.
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