This comes from NYTimes Cooking and Melissa Clark – and it is a quick, simple and satisfying pasta that combines garlic, anchovies and tomato paste into a light and tasty sauce.

For this you’ll need: 1/2 lb pasta (we used spaghetti, but bucatini would work as well), 4 garlic cloves (crushed and chopped), 7-8 anchovy fillets (chopped), 1/2 tsp red pepper flakes, 1-1/2 Tbsp tomato paste, 1/2 lemon (zested and juiced), grated parmesan (for serving), 1 Tbsp fresh basil (chopped) and 3 Tbsp olive oil.

Start a large pot with water on to boil and add the pasta once boiling. Cook per package instructions until just moving into al dente – about 7 mins for dried spaghetti.

Put the olive oil in a skillet over medium heat and add the garlic, anchovies and red pepper flakes once heated. Stir well to combine and coat but be careful not to burn or brown the garlic – so keep it moving and keep the heat medium low. Cook for about 2-3 mins until fragrant. Add the tomato paste and stir well to combine everything and cook until it just begins to darken – about 1-2 mins longer.

Drain the pasta reserving 1/3-1/2 cup of the water and then add the pasta, 1/3 cup of the reserved water and the zest from 1/2 lemon into the skillet still over medium heat. Stir well to ensure all of the pasta is coated and the sauce begins to get very smooth – about 3-5 mins. Add more pasta water, if needed.

Remove the skillet from the heat, add the juice of the 1/2 (now zested) lemon and stir well. Place into a serving bowl and add the chopped fresh basil and grated parmesan.

Eat well and enjoy.

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