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. ---------------------------------------------------------------------------
Nutrition
Ingredients
