Garlic and Anchovy Pasta

Another pasta post!  (What, you thought that I had given up on pasta?  Silly rabbit.)

As much as I adore hearty, tomato-based pasta sauces, sometimes they are just too heavy for a meal on a hot summer's day.  In this spirit of making something lighter, I toyed around with the ingredients I had on hand and came up with the following recipe.  (Even if you don't think that you like anchovies, you should give this recipe a try - since there are only 2 oz. of anchovies they add a nice brininess to the pasta without overpowering it, while the parsley balances out the saltiness by adding brightness to the dish.)

Garlic and Anchovy Pasta

1/2 lb spaghetti
2 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
2 cloves garlic, minced
1 tsp crushed red pepper flakes
2 oz can of anchovy fillets, roughly chopped
2 Tbsp freshly chopped Italian parsley
salt and pepper (to taste)
1 cup reserved pasta water
1/8 cup grated parmesan cheese

Cook spaghetti in large pot of salted boiling water:

In the meantime, heat olive and butter in a skillet over medium heat until butter has melted:

Add garlic, red pepper flakes, parsley, anchovies, and parsley to skillet and season with salt and pepper:

Cook, stirring often, until garlic is just starting to brown and anchovies begin to disintegrate:

Add pasta water and boil until the mixture reduces by about half:

Add pasta and cheese to skillet and toss until cheese melts and pasta is coated with sauce.  Spoon into large bowls and enjoy!