INGREDIENTS:
- 8 oz. dry pasta (any shape)
- 2-3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- pinch red pepper flakes (optional)
- 1 teaspoon capers, minced (optional)
- 2 anchovy fillets, minced (or about 1 teaspoon anchovy paste)
- 1 quart cherry, grape, or small variety of tomatoes, halved
- salt and freshly ground black pepper
- handful fresh basil leaves (optional)
Note: Look for anchovies packed in extra-virgin olive oil, which may come as flat fillets or rolled fillets, and are sometimes stuffed with capers.
INSTRUCTIONS:
- In a saute pan, heat the olive oil over medium-high. Add the garlic, optional chili flakes and capers, and anchovies. Continue stirring for about 30 seconds, until very fragrant. Add the halved cherry tomatoes along with a pinch of salt and pepper. Cook uncovered, stirring occasionally, for 6-8 minutes, or until the tomatoes are softened.
- Meanwhile, bring a pot of generously salted water to a boil. Drop in pasta and stir until the pasta is slightly under al dente.
- Transfer the al dente pasta directly into the pan with the tomato sauce. Stir well to continue cooking the pasta to desired doneness. Taste for seasoning, adding any extra salt, pepper, or olive oil as desired. Remove from heat and garnish with the optional fresh basil.
Source: Not Eating Out in New York
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