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Pantry Pasta

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

12 oz

spaghetti or other long pasta

Kosher salt

4

garlic cloves, thinly sliced

1/4 cup

extra-virgin olive oil, plus more for drizzling

3

oil-packed anchovy fillets (optional)

1/4 tsp

crushed red pepper flakes

1 cup

finely grated Parmesan, plus more for serving

4 tbsp

unsalted butter, cut into pieces

Freshly ground black pepper

1/3 cup

finely chopped parsley

1 tsp

finely grated lemon zest

1 tbsp

fresh lemon juice