15large garlic clovespeeled and cut into thin slivers
1Tbspof anchovy pasteoptional
½tspcrushed red pepper flakesoptional
½cupminced fresh parsley
1cupfreshly grated Pecorino Romano cheeseplus extra for serving
Instructions
Bring a large pot of water to a boil. Add 1 Tbsp of Kosher salt (use half of the amount if you use regular salt) and the pasta and undercook it so it will still be firm to bite (almost like not really done when you try to eat it) because the noodle will be cooked further with the sauce later to achieve al-dente. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as 12-inch saute pan or a large shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges- don't BURN IT! Add in the anchovies paste (if using) and stir for another minute. Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat and simmer for about 5 minutes, until the liquid is reduced by about one third
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and cheese and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra cheese on the side