Spaghetti with Anchovies


  • 1 lb. spaghetti
  • ½ cup Napoleon Extra Virgin Olive Oil
  • 2 cloves garlic
  • 1 small can Napoleon Flat Anchovies
  • ¼ cup grated Parmesan cheese
  • to taste pepper


Cook spaghetti in boiling water until tender. Drain and keep hot in double boiler while preparing sauce.

Sauté garlic in hot olive oil until brown; remove garlic. Chop anchovies coarsely and sauté in hot olive oil 2 minutes, stirring constantly. Add pepper, no salt.

Place spaghetti in a serving dish, top with anchovy sauce and sprinkle with grated Parmesan. Serve piping hot.