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ingredients

preparation

Cook linguine in a large pot with salted water until al dente.

While pasta is cooking, heat oil in a medium sauté pan.

Add garlic, anchovy and Mezzetta Cherry Peppers. Sauté until garlic is golden brown.

Remove from heat. Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot.

Place over medium heat. Add garlic and pepper mixture and the reserved water.

Mix well over heat for 1 minute. Remove and place in a bowl.

Sprinkle with parsley, add salt and pepper to taste