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Prep Time: 50 Minutes Cook Time: 27 Minutes |
Ready In: 77 Minutes Servings: 4 |
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A rich and full-flavored Sicilian pasta sauce that is traditionally served with spaghetti. You can also add fried eggplant or black olives. From The New Pasta Cookbook . Ingredients:
1/3 cup olive oil |
1 large onion, thinly sliced |
1 garlic clove, crushed |
4 anchovy fillets, drained and soaked in |
milk, for 45 minutes |
1 2/3 cups canned italian tomatoes, drained and chopped |
1 sprig fresh basil |
salt & freshly ground black pepper, to taste |
Directions:
1. In a large pan heat oil and saute onion and garlic until soft.
2. Add drained anchovies and cook for 1 to 2 minutes, breaking them up with the spoon as you stir.
3. Add tomatoes and basil, season lightly and simmer,covered for 20 minutes or so, until smooth and thick. Adjust seasoning. No grated cheese is served with this sauce.
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