Pasta With Garlic, Anchovies And Tomatoes

• Salt
• 1/4 cup extra virgin olive oil
• 10 garlic cloves, peeled
• 2 or 3 dried chilies, optional
• 20 anchovy fillets, more or less
• 2 cups halved cherry tomatoes
• Freshly ground black pepper
• 1 pound cut pasta, like penne
• Chopped fresh parsley leaves for garnish

1. Bring a large pot of water to boil and salt it. 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. When it is lightly browned all over, add anchovies. Cook stirring occasionally, for about a minute, until anchovies begin to fall apart, then add tomatoes. Adjust heat so tomatoes bubble nicely, cook until mixture becomes saucy, about 5 minutes. Taste and add salt and pepper as necessary.
2. Meanwhile cook pasta until tender but not mushy. When it is done, drain, reserving a little cooking water to thin sauce if necessary. Perve paste with sauce and parsley.

salt, extra virgin olive oil, garlic, chilies, anchovy, tomatoes, freshly ground black pepper, pasta, parsley

Taken from www.epicurious.com/recipes/member/views/pasta-with-garlic-anchovies-and-tomatoes-50045733 (may not work)