This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pasta with Anchovy-Tomato Sauce
- add review
- #6918
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound spaghetti
2 cloves garlic, minced
1/4 cup extra-virgin olive oil, preferably from Latium
2 salted anchovies, deboned, rinsed, and chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons torn basil leaves
1 chili pepper, crumbled
1 pound canned plum tomatoes, chopped
1 cup freshly grated Pecorino Romano cheese
directions
Cook the garlic and chili in the olive oil for 1 minute. Add the anchovies, parsley, and basil, and cook until the anchovies break down into a paste. Stir in the tomatoes, bring to a gentle boil, and simmer for 15 minutes.
Cook the spaghetti in 4 quarts of boiling salted water until it is al dente. Drain, and toss with the sauce. Serve hot, topped with the Pecorino.
added by
FERRANTE
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more spaghetti recipes
reviews & comments