Clara Persis


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Serving size 4

Ingredients

1 28-oz. can whole peeled tomatoes8 garlic cloves, peeled, crushed2 anchovy fillets packed in oil (or 1 tsp anchovy paste)¼ cup (½ stick) salted butter, cut into small pieces½ tsp crushed red pepper flakes plus more for serving Kosher salt and freshly ground black pepper12 oz baby shells Finely grated Parmesan (for serving) fresh basil fresh ricotta (the good stuff from your local cheese store!)

Directions

  1. Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13×9” baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
  3. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan, a dollop of ricotta, and fresh basil.

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Tags: Contributor, Kid-Friendly, Pasta, Tomato, Cheese

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