# @bettycooks_official on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DT_DTRnEcQG
- **Gondola URL:** https://gondola.cc/posts/63388942-bettycooks-official-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/6fa821beb1.jpg
- **Posted:** 2026-01-26T19:12:24.000+00:00
- **Account Owner:** Betty cooks (@bettycooks_official) — https://gondola.cc/bettycooks_official

## Caption

My review of NYT Anchovy Pasta: 9/10 ⭐️

Very flavorful, bold, and comes together in under 30 minutes. A weeknight win.

Adding toasted panko with chopped parsley and coarse kosher salt really elevated this NYT dish

Ingredients
	•	Spaghetti or linguine
	•	Extra-virgin olive oil (generous)
	•	4–6 anchovy fillets (more if you’re brave 😉)
	•	4–5 garlic cloves, thinly sliced
	•	Red pepper flakes
	•	Lemon zest + a squeeze of juice
	•	Parsley (or breadcrumbs, optional but very NYT)
	•	Parmesan or Pecorino (optional — anchovies already bring salt) 

How to Make It
	1.	Boil pasta in well-salted water until al dente.
Reserve about 1 cup pasta water, then drain.
	2.	Warm olive oil in a wide pan over medium-low heat.
	3.	Add anchovies and mash them into the oil with a spoon until fully dissolved.
	4.	Stir in garlic and red pepper flakes.
Cook gently until fragrant — do not brown.
	5.	Add a splash of reserved pasta water to create a glossy, emulsified sauce.
	6.	Toss in the pasta, adding more pasta water as needed until silky and well coated.
	7.	Finish with lemon zest and a squeeze of fresh lemon juice.
	8.	Optional but elite:
Shower with toasted panko, parsley, and a pinch of salt for crunch.
Finish with shaved Parmesan, extra lemon zest, and a drizzle of olive oil.

Groceries by: @freshdirect 
Top: @csb 
Pan: @madein 
Olive oil: @getgraza 

Enjoy!
Xx Betty 
#homechef #mom #homecooked #pasta #nytcooking

## Stats

- **Views:** 53
- **Likes:** 2
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## Tags

mom, nytcooking, homechef, homecooked, pasta

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