Time: 20 minutes
1/4 cup extra virgin olive oil
10 garlic cloves, peeled
2 or 3 dried chiles, optional
20 anchovy fillets, more or less
2 cups halved cherry tomatoes
Freshly ground black pepper
1 pound cut pasta, such as penne
Chopped fresh parsley leaves for garnish
1. Bring a large pot of water to a 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, and 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 it, reserving a little cooking water to thin sauce if necessary. Serve pasta with sauce and parsley.
Yield: 4 servings.
Per serving: 623 calories; 18 g fat (3 g saturated fat; 26 percent calories from fat); 94 g carbohydrates; 17 mg cholesterol; 790 mg sodium; 22 g protein; 4 g fiber.