Tomato and Anchovy Sauce
Tomato and Anchovy Sauce
This is a classic and all time favorite, really fast to make, only 20 minutes tops! Use Bucatini, Linguini or Spaghetti.
Tomato and Anchovy Sauce
Here I used Bucatini a thick pasta with a small hole through it's center but any thin pasta will do. Use spaghetti, linguini or spaghettini.
Ingredients
- 1 dl olive oil
- 6-10 anchovy filets (Italian or Portuguese) finely chopped (about 3 tbls.)
- 2 tbsp oil from the anchovies
- large pinch dried red chili flakes you can decide if you would like it spicer.
- 3 tbsp garlic finely chopped
- 5 tbsp parsely finely chopped
- 2 400gr cans of whole plum tomatoes lightly crushed in a bowl using your hands. (contents of the entire can)
- 1 teas salt
- to taste black pepper freshly ground
- 2 tbsp butter
- 400 grams pasta
Instructions
- Heat pan with the olive oil and anchovy oil until hot, toss in the finely chopped anchovies and saute until they have melted down (about 1 minute), add the chili flakes and the finely chopped garlic and saute for 30 seconds, just long enough for the garlic to take a sweet fragrance. Being careful not to let the garlic color or burn. Add 3 msk or 3 tbls of the finely chopped parsley and let saute for another 30 seconds and then add the tomatoes and stir well.
- Add 1 teaspoon of salt and a big grating of black pepper, stir well, reduce heat and simmer for 20 minutes or until the oil has separated from the tomatoes. Remove from heat and add 2 msk or 2 tbsp of butter, correct for salt and pepper, sprinkle in the the remaining 2 tbsp of finely chopped parsley, stir and pour over sauce and serve. Notes:
Notes
This is a really fast and simple recipe. You can use any left over sauce on green beans or other vegetables.
Tried this recipe?Let us know how it was!
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