Food & Drink

A Fishy Situation

anchovy and olive spaghetti!

George’s Christmas Eve Spaghetti
Serves four

1 lb. dried spaghetti
¾ c. olive oil
3-5 cloves garlic (depending on taste), minced
1 tin anchovies packed in olive oil
1 can black olives, sliced (you can also use pitted kalamata olives)
Pinch red pepper flakes
Salt and pepper, to taste

1. Bring pasta water to a boil, salting liberally. Add pasta and cook according to directions on box.

2. Meanwhile, in a small saucepan over medium-low heat, warm oil. Add garlic, anchovies, olives, and red pepper flakes; season with salt and pepper (be careful not to oversalt, as the olives and anchovies are already salty).

3. Let sauce come to a very low simmer. After about 5 minutes, remove anchovies with a slotted spoon; continue to cook. If garlic starts to brown, lower heat.

4. Once pasta is done, drain it and transfer it to a large serving bowl. Pour oil over pasta, toss, and serve immediately.

To see senior editor Karen Palmer prepare her dad’s recipe, watch the video.