Tagliatelle With uncooked tomato sauce

Ingredient:

14 oz (400g) store bought or homemade Tagliatelle
¼ cup (60ml) extra-virgin olive oil
4 anchony fillets
14 oz (400g) cheery tomatoes
1 cloves garlic, finely chopped
1 tablespoon each finely chopped parsley and basil
1 spicy red or green chile pepper (optional)
8 oz (250g) bocconcini (Mozzarella cheese balls)
Salt and freshly ground black pepper

Procedure:

Bring a large pot of salted water to a boil over high heat.
Heat the oil in a small saucepan and add the anchovies. Mash with a fork until dissolved in the oil.
Remove from the heat .Cut the tomatoes in halves or quarters and combine in a bowl with the garlic, parsley, basil, and chile pepper, if using.
Cook the pasta in the boiling water until al dente, 3-4 miutes.
Drain and transfer to a serving bowl. Add the tomato mixture and bocconcini,
Then pour the flavored oil over the top. Season with salt and pepper.
Toss gently and serve hot.