Mark Bittman's Pasta With Garlic, Tomatoes and Anchovies
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- salt
- 1⁄4 cup extra virgin olive oil
- 10 garlic cloves, peeled
- 2 -3 dried chilies (optional) or 1 1/2 teaspoons chili pepper flakes (optional)
- 20 anchovy fillets, approximately
- 2 cups halved cherry tomatoes
- fresh ground black pepper
- 1 lb cut pasta (bittman recommends penne but I prefer something with more to it, like cavatelli or gemelli)
- chopped fresh parsley leaves (to garnish)
- grated parmesan cheese (to garnish)
directions
- Bring a large pot of water to a boil and salt it for the pasta -- you should be able to make the entire recipe as the pasta cooks.
- 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 and 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 (taste first because the anchovies can contribute plenty of salt).
- 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.
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Reviews
-
I am not a huge lover of anchovies, except for Ceasar Salad. My Husband, however, adores them so I thought I would give this recipe a try. Well thank you, thank you, I will be making this often. It is just the right balance of flavors. I was out of parsley so I used fresh basil and it was wonderful. A definite keeper.
RECIPE SUBMITTED BY
Gay Gilmore
Seattle, WA
I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.