Mark Bittman's Pasta With Garlic, Tomatoes and Anchovies

Recipe by Gay Gilmore
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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