Spaghetti With Tomato-Anchovy Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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You're not going to taste this and exclaim, Wow, that's really anchovy-y! What you'll exclaim (especially if you didn''t make it and don't know what it's called), will be What *is* that - it's marvelous!! From *Everyday Food* magazine, this cooked sauce doesn't need to cook for long: bring to a boil, and then just a 15 minute simmer, so it will work as a weeknight meal. Yummy! Ingredients:
1 (28 ounce) can whole canned tomatoes |
3 tablespoons olive oil, extra-virgin |
1 small yellow onion, finely chopped |
2 garlic cloves, minced |
14 -16 anchovy fillets, chopped |
3 tablespoons fresh basil leaves, chopped |
coarse salt, to taste |
ground pepper, to taste |
Directions:
1. In a blender or food processor, puree tomatoes with their juices until smooth.
2. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes.
3. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.
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