or fresh chiles,.

1 1/4 pounds plum tomatoes, cored and chopped.1/2 pound dried tagliatelle.

In a large, deep skillet, heat the olive oil.Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 2 minutes.Add the tomatoes, crushed red pepper, and a generous pinch of salt; cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes.

Season the sauce with salt; keep warm..Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente.

Reserve 1/2 cup of the cooking water, then drain well.. Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry.

Transfer the pasta to shallow bowls and serve.. Make ahead.Sullivan put in time with BNC alum.

at Per Se, and now she's doing her own thing at.back in her hometown of Nashville.

Keller liked his caviar spooned over oysters, but Sullivan prefers her roe mixed up with sour cream and spring onions.That's how she serves it here, like a rococo French onion dip.