RECIPE, Yield: 2-4 servings
8 oz (226 g) pasta spaghettini
(your may use your favorite pasta)

1/4 cup extra virgin olive oil
4 fillets anchovy, best quality oil packed
3-4 cloves garlic, thinly sliced
1 tsp dried chili flakes
1 each tomato, large, diced medium
1 bunch parsley, roughly chopped

as needed pasta water
(this makes your pasta creamy)

to taste grana padano or parmesan cheese

to taste fresh lemon juice

adjust seasoning with salt and pepper if necessary

optional garnish:
more cheese
more extra virgin olive oil
more parsley
and black pepper

For step by step guide, please watch the video.

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