Pasta with Anchovy-Tomato Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: < 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/57/Pasta_with_AnchovyTomato_Sauce51633.shtml
Recipe ID: 6918
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