Pasta With Fresh Tomato Sauce

1. 1

   Bring 6 qts.

2. 2

   of water to rolling boil and add 2 teaspoons salt.

3. 3

   In a bowl, combine garlic, anchoviees, tomatoes, parsley, chili flakes, and oil.

4. 4

   Mix well.

5. 5

   (Mario suggests making this a couple of hours in advance and allowing it to sit at room temperature).

6. 6

   Cook pasta according to the package directions until just al dente and drain.

7. 7

   Refresh in an ice bath until cool and drain well.

8. 8

   Toss with 2 tablespoons oil to prevent sticking.

9. 9

   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.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.