Mark Bittman's Pasta With Garlic, Tomatoes and Anchovies

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

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   Taste and add salt and pepper as necessary (taste first because the anchovies can contribute plenty of salt).

6. 6

   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.