Method:

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 8-10 minutes). Drain, reserving about a cup of the cooking water for later.

Prepare the anchovy sauce: While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Be careful not to burn the garlic.

Add the anchovies: Remove the garlic from the skillet and add the chopped anchovies. Use a wooden spoon to mash the anchovies into the oil, creating a smooth paste. Add the crushed red pepper flakes and cook for 2 more minutes, letting the anchovies dissolve completely into the oil.

Combine with pasta: Add the cooked pasta to the skillet with the anchovy sauce. Toss the pasta well, adding some reserved pasta cooking water if necessary to help coat the pasta. Taste and adjust seasoning with salt and pepper.

Serve: Drizzle with a little extra olive oil and top with grated Parmesan cheese if desired.

Variations:

Vegetarian option: Use capers or olives as a substitute for anchovies for a briny kick without fish.

Spicy version: Increase the amount of crushed red pepper flakes or add a pinch of chili powder for extra heat.

Gluten-free: Use gluten-free pasta to make this dish suitable for those with dietary restrictions.

Tips and Substitutions:

If you're not a fan of anchovies, try using anchovy paste as a milder alternative.

You can add a handful of fresh herbs, like parsley or basil, for a burst of freshness.

If you're concerned about sodium content, use low-sodium anchovies or capers.