Mom's Anchovy Pasta

I'm sure many of you are going to want to turn the page and "kindly pass" on a recipe with anchovy in the name, but please don't! First off, if you think you don't like anchovies, I guarantee you've eaten plenty of them in restaurants. They're a secret weapon in the kitchen and add a salty, umami flavor to dishes. This is a dish that my mom loved to make on busy weeknights when she didn't have any fresh food in the fridge, as it uses pantry staples and is easy to prepare. Best of all, it's simply delicious and reminds me of my bucatini- and anchovy-loving mom with every bite.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

BRING a large pot of water to a boil.

Step 2

MEANWHILE, in a large deep skillet, heat the oil over medium heat. Add the anchovies, shallot, and garlic and cook, stirring and breaking up the anchovies with a wooden spoon, until the anchovies have turned into a paste and the shallot is tender, 3 to 4 minutes. Add the pepper flakes and cook, stirring often, for 1 minute.

Step 3

POUR in the wine and cook, stirring often, until the wine has reduced by half, 2 to 3 minutes. Add the tomatoes, parsley, salt, and black pepper and stir to combine. Bring the sauce to a simmer, cover, and cook until the ton oes have softened, about 5 minutes. Use the back of a wooden spoon to pop open the softened tomatoes and release their juices. Reduce the heat to low, cover, and keep warm while you prepare the pasta.

Step 4

ADD the pasta and a heavy pinch of salt (about 1 tablespoon) to the boiling water and cook according to the package directions.

Step 5

RESERVE about 1 cup of the starchy pasta water and set aside. Drain the pasta and transfer to the skillet with the sauce. Toss thoroughly for 2 to 3 minutes to allow the sauce to absorb into and coat the bucatini. If the pasta is sticking together or a bit dry, slowly add small increments of the pasta water, about ¼ cup at a time (you likely won't need the entire cup). Taste the pasta and add more salt, if desired.

Step 6

SERVE the pasta in bowls and garnish with grated Parmesan (if using), parsley, and pepper flakes.