Spaghetti with Chili Pepper

Method

1. Clean the garlic: remove the skin and the central germ, then chop coarsely.
2. Add the garlic to a pan with a generous amount of extra virgin olive oil. Cook over very low heat until the garlic is golden and crispy.
3. Remove the garlic from the pan and place it on a cutting board. Crush and chop it into a fine paste (you can also use a mortar).
4. Return the garlic paste to the pan.
5. Finely chop the chili peppers (you can remove the seeds if desired, but the chef leaves them in). Add to the pan.
6. Add the anchovy paste (or 2-3 anchovy fillets) and 1 tablespoon of double/triple concentrated tomato paste.
7. Turn the heat to high and stir until the anchovy paste has melted and the tomato concentrate has heated through.
8. Meanwhile, cook the spaghetti in salted boiling water for 1 minute less than the package directions.
9. Drain the pasta, reserving some cooking water, and add it to the pan along with a splash of the cooking water.
10. Toss everything together over high heat until the pasta is well coated and slightly crispy. Add a little more pasta water only if necessary, but the oil should be sufficient.
11. Plate the spaghetti and top with a sprinkle of raw chopped chili pepper for extra kick.