A favorite dish of my Dad and I is Bucatini, olive oil, chopped parsley, garlic, hot pepper flakes, ground black pepper, and anchovies (hold the raviolis). We’ve been eating that dish together since I was a kid. It’s our signature dish, the stamp, an image, the one I cherish most, Saturday afternoon, Dad at the stove, cooking with absolute zeal, me with my eyes peeled, fork in hand.
Here’s how to do it:
Flood a sauce pan with olive oil, add a couple cans of anchovies with the oil, warm until the anchovies start to disintegrate, then shut the heat off. Add the chopped garlic, and hot pepper flakes to the warm oil. Working quickly, throw in your cooked Bucatini, and toss quickly while adding tons of chopped parsley.
I find cooking the pasta in the oil makes the pasta more flavorful, but don’t do it for too long, and for God sake, don’t burn the garlic. There you have it. Simple, delicious and devilishly good.
Please don’t let the little fishy guys scare you away, they really add a magnificent, salty kick.
In the past I have added a small amount of lemon zest and capers, which offered a nice balance and more layers of flavor.