Peperoncini Pantry Pasta
Ingredients
- 1 lb. spaghetti
- Kosher salt
- ¼ cup plus 2 Tbsp. extra-virgin olive oil
- 1 (15.5–16-oz.) jar peperoncini
- 3 oil-packed anchovy fillets, coarsely chopped (optional)
- 14 garlic cloves, finely grated
- 1½ oz. Parmesan, finely grated (about ¾ cup), plus more for serving
- 4 Tbsp. unsalted butter, cut into pieces
- ½ cup finely chopped parsley
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