Spaghettini with Tomatoes and Anchovies
- 2 large tomatoes
- 12 anchovies
- 2 tablespoons crushed red pepper
- 1/2 cup olive oil
- 1 pound spaghettini
- 1 teaspoon chopped parsley
- Fresh grated Parmesan cheese
- Salt and black pepper
Preheat oven to 350 degrees. Slice tomatoes and place half of the slices in a single layer on the bottom of a baking dish. Add 2 to 3 anchovies on top of each tomato slice. Top each tomato slice with another tomato slice, making a sandwich out of the anchovies. Season with crushed red pepper and olive oil. Bake 20 minutes.
Drain pasta and mix with tomato and anchovy mixture in a large pasta bowl. Toss with spoons to break up the tomatoes. Add salt and pepper to taste. Garnish with chopped parsley and fresh Parmesan, to taste.
Recipe courtesy of Ed Bradley