1/4 cup (1 ounce) grated fresh parmesan cheese |
2 tablespoons extra-virgin olive oil |
1 1/2 tablespoons worcestershire sauce |
1 tablespoon lemon juice |
1 tablespoon anchovy paste |
1/8 teaspoon freshly ground pepper |
2 garlic cloves, crushed |
1 (10 3/4-ounce) can tomato puree |
6 cups hot cooked farfalle (about 5 cups uncooked bow tie pasta) |
1/2 cup chopped fresh parsley |
