Pasta With Fresh Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a Mario Batali sauce that is to die for during fresh tomato season. Don't make it if your tomatoes aren't delicious (or use a different vegetable like summer squash). Ingredients:
6 quarts water |
salt |
2 garlic cloves |
6 anchovy fillets, cut into small pieces |
2 1/4 lbs ripe tomatoes, roughly chopped |
1/2 bunch fresh italian parsley, finely chopped to yield 1/8 cup (plus more for garnish) |
1 pinch dried red chili pepper flakes |
1/2 cup extra virgin olive oil (plus 2 tbsp. for pasta) |
freshly grated parmigiano-reggiano cheese |
Directions:
1. Bring 6 qts. of water to rolling boil and add 2 teaspoons salt.
2. In a bowl, combine garlic, anchoviees, tomatoes, parsley, chili flakes, and oil. Mix well. (Mario suggests making this a couple of hours in advance and allowing it to sit at room temperature).
3. Cook pasta according to the package directions until just al dente and drain. Refresh in an ice bath until cool and drain well. Toss with 2 tablespoons oil to prevent sticking.
4. 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. Serve immediately.
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