Pasta with Anchovies and Garlic

1 serving pasta (my favorite kind is spaghetti)
2 tablespoons olive oil
1 small shallot, sliced into half moons
2-3 cloves garlic, minced
4 anchovy fillets (packed in oil), minced
1/4 cup white wine
1/4 cup finely grated parmesan cheese, plus more for serving
1 heaping tablespoon chopped fresh herbs (parsley, thyme, oregano, basil)
salt and freshly ground black pepper

  1. Bring a large pot of water to a boil. Season with salt and add the pasta. Cook for one minute less than instructed on the side of the box.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallots and cook for 3 minutes until soft and fragrant.
  3. Add the anchovies and garlic and cook, breaking the anchovies into pieces for 4-5 minutes. Take care not to brown the garlic. When the garlic and anchovies are just starting to stick to the bottom of the pan, deglaze by pouring in the wine.
  4. With a slotted spoon add the pasta to the saute pan with the shallot anchovy mixture. Don’t drain the pasta, you’ll need to use some of the water to thicken the sauce.
  5. Add the cheese and stir to coat. Pour in 2 tablespoons to 1/4 cup of pasta water until the pasta is coated with a thick sauce. Throw in herbs, season with salt, and pepper, and toss until combined.
  6. Transfer to a bowl and sprinkle with more parmesan and a few cracks of black pepper. Enjoy!

Serves 1.

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