Ingredients:
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, minced
- 2 pints cherry tomatoes
- 1/2 tsp ground black pepper
- 2 anchovy filets
- 1 Parmesan rind
- 2 large sprigs basil, plus 1/2 cup basil leaves, torn if large
- 1 tsp. kosher salt, plus more
- 8 oz. campanelle or other tube pasta
- 1 oz. finely grated Parmesan (about ⅓ cup), plus more for serving
Directions:
1. Heat 1/3 cup oil in a large heavy pot over medium. Add anchovy filets and stir until “melted” into the oil.
2. Add tomatoes, ground pepper, basil sprigs, Parmesan rind, and 1 tsp. salt. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes.
3. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until a chunky, thickened sauce comes together and about half the tomatoes are completely broken down and half remain in tact, 10–12 minutes. Taste and adjust seasoning. Pluck out and discard basil sprigs and Parmesan rind.
4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 2 cup pasta water then drain pasta, add pasta to pot with sauce, and cook over medium heat, stirring, until coated, 1–2 minutes. Add 1/2 cup pasta water if sauce is too thick. Remove from heat and stir in 1 oz. Parmesan and torn fresh basil.
boymomfoodie.mom 