tubetti with garlic, anchovy and Thai bird chilies
Put a small, generously salted pot of water on to boil. Very thinly slice a small clove of garlic and two green Thai bird chilies and finely chop a small handful of parsley. Set the garlic, Thai bird chilies and parsley aside.
When the water is boiling, add two cups of tubetti to the pot. While the tubetti is cooking, warm a few spoonfuls of olive oil in a sauté pan over medium high heat. Sizzle the garlic and chilies in the hot oil briefly, then lower the heat to medium. Add the chopped parsley to the pan and stir to incorporate. Add three plump anchovy filets to the pan and break them up with a wooden spoon as they warm in the oil, then add about 1/4 cup of your pasta water to the garlic, chilies, parsley and anchovy, return the heat to medium high and simmer for another minute. Turn off the heat.
When the pasta is cooked al dente, quickly drain it in a colander and add it to the sauté pan. Stir well to coat the pasta with the delicious oil. Finish the pasta with a drizzle of good quality extra virgin olive oil.
Serve in two warm bowls.