8 ounces dried spaghetti
2 tablespoons extra-virgin olive oil
1 garlic clove, smashed
2 anchovies, finely chopped
½ small yellow onion, cut into ¼-inch pieces
Pinch red pepper flakes
1 medium ripe tomato, finely chopped
1 cup grated Parmigiano-Reggiano cheese
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the pasta through a colander, reserving ¼ cup of pasta water.
2. While the pasta cooks, heat a medium skillet over medium heat. Add the olive oil and the garlic and cook until the garlic is golden brown, about 5 minutes. Remove the garlic from the pan and discard.
3. To the skillet with the garlic-infused oil, add the chopped anchovies and cook until they brown and start to dissolve into the oil, 3 to 5 minutes. Add the onion and cook, stirring often, until the onion is translucent, 5 to 7 minutes. Stir in the red pepper flakes and then the tomato and cook, stirring frequently, until the tomato starts to break down, 2 to 3 minutes. Add the cooked pasta to the skillet and toss to combine. Stir in the reserved pasta water, top with Parmigiano-Reggiano cheese and season with salt. Serve hot.