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Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 6 quarts water
- salt
- 2 garlic cloves
- 6 anchovy fillets, cut into small pieces
- 2 14 lbs ripe tomatoes, roughly chopped
- 12 bunch fresh Italian parsley, finely chopped to yield 1/8 cup (plus more for garnish)
- 1 pinch dried red chili pepper flakes
- 12 cup extra virgin olive oil (plus 2 tbsp. for pasta)
- freshly grated parmigiano-reggiano cheese
Method
- Bring 6 qts.
- of water to rolling boil and add 2 teaspoons salt.
- 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).
- 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.
- 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.
