Ingredients

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12 ounces uncooked pasta (spaghetti, linguine, or bucatini)
4 tablespoons unsalted butter
2 tablespoons olive oil
6 anchovy fillets, finely chopped
4 cloves garlic, very thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup vodka
1/4 cup olive brine
1 cup pitted Castelvetrano olives, torn into pieces
1/2 cup grated Parmesan cheese, plus extra for garnish
2 tablespoons fresh lemon juice
freshly cracked black pepper and fine sea salt
very finely chopped fresh parsley, for topping

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Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water then drain.
In a large skillet, melt the butter with olive oil over medium heat. Add the anchovies and cook until they dissolve in the butter, about 1–2 minutes. Then, add garlic and red pepper flakes, cooking until fragrant and lightly golden.
Pour in vodka and allow it to simmer for 2–3 minutes until slightly reduced and the alcohol has mellowed. Stir in olive brine along with the torn olives and let it simmer for 1–2 minutes to meld the flavors together.
Add the drained pasta along with a splash of reserved pasta water and toss until glossy and emulsified, adding more water as needed.
Mix in Parmesan and lemon juice, tossing until creamy. Season with black pepper, and add salt only if necessary due to the saltiness of the anchovies and olive brine.
Top with fresh parsley, extra Parmesan, and a few cracks of black pepper. Serve immediately and enjoy!

Notes

Feel free to use your preferred type of pasta for this recipe, such as gluten-free or whole wheat options.
Adjust the amount of crushed red pepper to your spice preference for a milder or hotter dish.
Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove.

Nutrition

Serving Size: 1 serving
Calories: 535
Sugar: 2g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 14g
Cholesterol: 55mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.