Pasta With Garlic, Anchovies, and Tomatoes

Time: 20 minutes

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.

Yield: 3 to 6 servings.

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