Pasta with Anchovy-Tomato Sauce Recipe

Upload a Photo

Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 pound spaghetti
2 garlic cloves, minced
1/4 cup extra-virgin olive oil, preferably from Latium
2 salted anchovies, deboned, rinsed, and chopped
2 tablespoons chopped Italian parsley
2 tablespoons torn basil leaves
1 chili pepper, crumbled
1 pound canned plum tomatoes, chopped
1 cup freshly grated Pecorino Romano

Turn this recipe into a puzzle! [click]

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.

This recipe from CDKitchen for Pasta with Anchovy-Tomato Sauce serves/makes 4