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Pasta With Garlic, Anchovies, and Tomatoes

Pasta With Garlic, Anchovies, and Tomatoes is built on Salt, Extra Virgin Olive Oil, Garlic Peeled, Dried Chilies, and Anchovy Fillets More Or Less. Serves 3. Keep it handy for the next time you cook it.

Ingredients

• Salt
• 1/4 cup
• 10
• 2
• 20
• 2 cup
• Freshly Ground Black Pepper
• 1 lb

Method (preview)

1. 1

   Chopped fresh parsley leaves for garnish

2. 2

   Bring a large pot of water to a boil and salt it.

3. 3

   Put olive oil in a medium skillet over medium heat; a minute later, add garlic and chilies, if using.

4. 4

   Cook garlic so it bubbles gently.

5. 5

   When it is lightly browned all over, add anchovies.

6. 6

   Cook, stirring occasionally, for about a minute, until anchovies begin to fall apart, then add tomatoes.

7. 7

   Adjust heat so tomatoes bubble nicely, and cook until mixture becomes saucy, about 5 minutes.

8. 8

   Taste and add salt and pepper as necessary.

9. 9

   Meanwhile, cook pasta until tender but not mushy.

10. 10

    When it is done, drain it, reserving a little cooking water to thin sauce if necessary.

11. 11

    Serve pasta with sauce and parsley.