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Tagliarini 01

A home-style Tagliarini 01 made with Cold Water, Extra Virgin Olive Oil, Water, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 6 tbsp
• 1/2 cup
• 3 tbsp

Method (preview)

1. 1

   In a 12-inch heavy skillet, heat the oil over medium heat. Add the parsley and cook slowly, lowering the heat so it sizzles gently.

2. 2

   Cook only 1 minute, or until the green herb darkens.

3. 3

   Stir in the drained anchovies and cook over medium-low heat for 30 seconds.

4. 4

   Add the garlic and saute, stirring frequently, 2 minutes or until the small pieces turn golden, taking care not to burn it.

5. 5

   Immediately stir in the 1/2 cup water and cook over low heat about 2 minutes, or until the anchovies are melted.

6. 6

   The goal is not to evaporate the water, but simply to melt down the anchovies.

7. 7

   Blend in the tomatoes and lemon juice, raise the heat to medium, and cook 1 minute.

8. 8

   Generously season the sauce with black pepper. Remove the skillet from the heat.

9. 9

   Bring the salted water to a fierce boil.

10. 10

    Drop in the pasta, stir to separate the strands, and cook about 8 minutes.

11. 11

    Taste a strand for tender texture with some firmness or bite.

12. 12

    Drain immediately in a colander.

13. 13

    Return the sauce to high heat and quickly bring it to a boil.

14. 14

    Immediately add the cooked pasta, and toss to coat it with the sauce.

15. 15

    Turn out into the serving bowl, sprinkle with the tablespoon of parsley, and serve. (No cheese accompanies this dish.)