Spaghetti con la Colatura di Alici

Cook Pete's Spaghetti until al dente in salted boiling water. Reserve some pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Sauté minced garlic and red pepper flakes (if using) for about a minute until fragrant.

Add pasta to the skillet with the garlic and red pepper flakes. Toss and coat evenly.

Add the colatura di alici to the skillet, and toss the pasta again to incorporate the anchovy sauce.

If the pasta appears dry, add pasta water for moisture.

Stir in chopped fresh parsley and season with salt and black pepper to taste.

Sprinkle with grated pecorino romano cheese.