Name: Olive Oil Sauce with Anchovies and Parsley
Total time: 20 min
Ingredients: 1/3 cup extra-virgin olive oil; 2 garlic cloves, minced; 2 anchovy fillets, rinsed, patted, dry, and minced; 1/8 teaspoon table salt; 4 teaspoons lemon juice; 2 tablespoons chopped fresh parsley; 1/2 teaspoon black pepper

Why This Recipe Works

We wanted a simple sauce that would let the rich flavor of our handmade pasta shine through. Garlic and anchovies add depth while lemon juice and parsley brighten the sauce.

Before You Begin

Mincing the anchovies ensures that their flavor gets evenly distributed. Use a high-quality extra-virgin olive oil in this recipe; our preferred brand is Columela.

Instructions

Heat oil in 12-inch skillet over medium-low heat until shimmering. Add garlic, anchovies, 1/8 teaspoon salt, and 1/2 teaspoon pepper; cook until fragrant, about 30 seconds. Remove pan from heat and cover to keep warm.

To serve, return pan to medium heat. Add pasta, 1/2 cup reserved cooking water, lemon juice, and parsley; toss to combine, adding remaining cooking water as needed to adjust consistency. Season with salt and pepper to taste; serve immediately.