Nutrition per serving may change if servings are adjusted.
1 head garlic, roasted
1 cup extra-virgin olive oil
1 2-ounce can anchovies, rinsed
Pinch of crushed red pepper
When garlic is cool enough to handle, squeeze cloves out of their skins into a small bowl. Mash with a fork.
Combine garlic, oil and anchovies in a small saucepan. Simmer over low heat, stirring often, until the garlic and anchovies have broken down completely, about 15 minutes. Stir in crushed red pepper. Serve warm.
Make Ahead Tip: Refrigerate tightly covered for up to 2 days.
Tip: Preheat oven to 350°F. Place each head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Place the packages directly on the oven rack and roast until cloves are soft, 30 to 40 minutes.