Pasta with Anchovy-Tomato Sauce Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

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