Pasta With Fresh Tomato Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 quarts water
• salt
• 2 garlic cloves
• 6 anchovy fillets, cut into small pieces
• 2 1/4 lbs ripe tomatoes, roughly chopped
• 1/2 bunch fresh italian parsley, finely chopped to yield 1/8 cup (plus more for garnish)
• 1 pinch dried red chili pepper flakes
• 1/2 cup extra virgin olive oil (plus 2 tbsp. for pasta)
• freshly grated parmigiano-reggiano cheese

Recipe

• 1 bring 6 qts. of water to rolling boil and add 2 teaspoons salt.
• 2 in a bowl, combine garlic, anchoviees, tomatoes, parsley, chili flakes, and oil. mix well. (mario suggests making this a couple of hours in advance and allowing it to sit at room temperature).
• 3 cook pasta according to the package directions until just al dente and drain. refresh in an ice bath until cool and drain well. toss with 2 tablespoons oil to prevent sticking.
• 4 mix the cool pasta with the room temperature tomato sauce, pour the pasta into a serving dish, sprinkle with remaining parsley and add parmigiano-reggiano, to taste. serve immediately.