Midnight Pasta with Garlic, Anchovy, Capers & Red Pepper

1/2 pound spaghetti
Salt
3 T. extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 T. capers, rinsed and roughly chopped
1/2 t. red pepper flakes, or to taste
2 T. chopped parsley, optional
Parmesan for grating, optional

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente, 8-10 minutes.

While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers, and red pepper and cook for a half-minute more, then turn off the heat.

Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Serves 2.

Adapted from cooking.nytimes.com.