Ingredients
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
Preparation
Bring a large pot of water to 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, 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, reserving a little cooking water to thin sauce if necessary. Perve paste with sauce and parsley.
