Recipe Archives->Pasta->Anchovy Garlic 03

Pasta With Garlic, Anchovies, and Tomatoes
Yield: 3 to 6 servings.

Salt
1/4 cup extra virgin olive oil
10 garlic cloves, peeled
2 or 3 dried chilies, optional
20 anchovy fillets, more or less
2 cups halved cherry tomatoes
Freshly ground black pepper
1 pound cut pasta, like penne
Chopped fresh parsley leaves for garnish

Bring a large pot of water to a boil and salt it. Put olive oil in
a medium skillet over medium heat; a minute later, add garlic and
chilies, if using. Cook garlic so it bubbles gently. When it is
lightly browned all over, add anchovies. Cook, stirring occasionally,
for about a minute, until anchovies begin to fall apart, then add
tomatoes. Adjust heat so tomatoes bubble nicely, and cook until
mixture becomes saucy, about 5 minutes. Taste and add salt and
pepper as necessary.  Meanwhile, cook pasta until tender but not
mushy. When it is done, drain it, reserving a little cooking water
to thin sauce if necessary. Serve pasta with sauce and parsley.

Printable version: anchovy-garlic03.txt.