October 17, 2022
Preheat the broiler to 500 F.
For every 2 people you will be feeding, deseed one small red dried chile, or 1/2 small hot fresh red chile. Add to a large saute pan with about 2 tbsp EVOO for each person. Heat on low-med for about 5mn. While this is heating, you will stir occasionally and also prep the following:
According to your tastes and the amount of people you are feeding, dice some fresh garlic and parsley. Keep these piles separate. Slice one large tomato for each person who will be eating, and place on a sheet pan.
To the pan of oil, add about 2 tbsp of wite or rose wine for each person. Turn the heat to low. Then add about 1 tbsp of butter and 1-2 anchovies for each person (again, depending on your tastes). Stir for about a minute and then add the garlic and half the parsley. When the anchovies have completely melted, and the garlic is gragrant but not browned, remove the flavored oil from the heat.
Brush this mixture over the tomatoes, and place them in the oven, about 2" from top heating element. Cook until they begin to brown, about 10-12mn.
Bring a large pot of water to boil and add enough salt so the water tastes like the sea.
Once it is boiling, add enough spaghetti for the people you are serving. Stir it up so it doesn't stick together.
When the pasta has cooked for about 5mn, reheat the remaining flavored oil over low.
When the pasta is just about al dente, remove about a cup of the pasta water and set aside. Then drain the pasta. Add a little bit of the water to the sauce and stir. It should be creamy but not too thick. Add the pasta and stir. Add in more pasta water as needed, so the sauce comes together with the pasta. (I sometimes add a little grated parm here, for extra creaminess.) Remove from heat and stir in about half the remaining parsley.
Serve in pasta bowls, with tomato slices propped up on the side. If desired, sprinkle a little grated parmesan and leftover parsley on top of each serving. Yum!
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