Spaghetti With Tomato-Anchovy Sauce
"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!"
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
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
- In a blender or food processor, puree tomatoes with their juices until smooth.
- 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.
- Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
