- serves 4
Recipe Courtesy David Rocco “David Rocco’s Dolce Vita”
1 lb(s) spaghetti (454 grams)
3 to 4 anchovy fillets, chopped
3 cup of red wine (750 ml)
½ cup freshly grated pecorino Cheese (125 ml)
Small bunch of Italian parsley, finely chopped
½ cup extra virgin olive oil (125 ml)
3 garlic cloves, minced
3 dried chile peppers, crushed (optional)
Salt to season
1. Bring salted water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).
2. In a skillet or large sauté pan, heat extra virgin olive oil over medium heat. Add garlic, anchovy fillets and chile peppers. Cook until garlic is golden brown, about 2 to 3 minutes. Add spaghetti to the pan. Toss to combine with olive oil. Add the red wine. Cook until wine has reduced slightly and spaghetti has finished cooking. Sprinkle parsley and grated pecorino cheese. Toss to combine and remove from heat.