Spaghetti is always welcome at my house, and this simple dish, made from ingredients found in my pantry and fridge, is a quick and easy dinner. I have lots of chives in my garden, and they add a fresh oniony flavor.

Spaghetti with Garlic & Chives

Recipe details

Serves

2

Ingredients

  • ½ pound spaghetti, broken in half
  • ¼ cup extra virgin olive oil
  • ¼ cup sliced garlic, about 6 cloves
  • 1 tablespoon chopped jalapeño pepper
  • 1 ½ tablespoons anchovy paste or 2 anchovies, minced
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ½ cup freshly minced chives
  • ¼ cup shredded Swiss or mozzarella cheese, about 1 ½ ounces
  • ¼ cup grated Parmesan or Romano cheese, for garnish
  • Additional extra virgin olive oil, for garnish

Method

  1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta whole or broken in half and stir well to prevent sticking. Return to a boil and then reduce the heat to a strong simmer and cook according to taste (about 12 minutes for me). Meanwhile, heat the oil in a small skillet over medium-low heat. Add the sliced garlic and cook gently until the edges just begin to color, about 1 minute. Add the jalapeño and cook another 1 to 2 minutes; the garlic should just be golden-brown around the edges. Transfer to a large bowl. Add the anchovy paste, salt and pepper if needed, ½ cup of the pasta cooking water and the chives and stir. When the pasta is cooked to your liking, drain and add to the bowl with the Swiss cheese; mix well. Divide into two warm plates, sprinkle with the Parmesan and drizzle with more extra virgin olive oil. Serve hot.