Mark Bittman'S Pasta With Garlic, Tomatoes And Anchovies

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.

* Per serving · 4 servings · Values may vary.