Herb Pasta with Garlic and Anchovies

Serves 4-6

Ingredients

• 12 ounces dry spaghetti

• 1/3 cup extra-virgin olive oil

• 3 garlic cloves chopped

• 2 tablespoons fresh flat-leaf parsley chopped, plus additional for serving

• 1 tablespoon fresh thyme leaves chopped

• 1 tablespoon fresh rosemary leaves chopped

• 1 tablespoon fresh sage chopped

• 5 anchovies packed in olive oil chopped, plus additional for serving, if desired

• Sea salt and freshly ground black pepper

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, stirring. Add the parsley, thyme, rosemary, sage, and anchovies, and cook for 5 minutes longer, stirring. Remove from the heat and set aside.

• Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is al dente. Drain the pasta, reserving 2 tablespoons of the water.

• Reheat the herb mixture over low heat. Add the pasta and 2 tablespoons of reserved water to the pan. Season with salt and pepper and mix until combined.

• Transfer the pasta to individual bowls. Place an anchovy on top of the pasta and sprinkle with parsley and a generous amount of freshly ground black pepper, if desired. Serve immediately.