Clay's Kitchen : Pasta, Noodle, and Dumpling Recipes

Pasta, Noodle, and Dumpling Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Pasta with Anchovy-Tomato Sauce

Recipe from: Ferrante
Servings: 4

1 pound spaghetti
2 garlic cloves, minced
¼ cup extra-virgin olive oil, preferably from Latium
2 salted anchovies, deboned, rinsed, and chopped
2 tablespoons chopped Italian parsley
2 tablespoons torn basil leaves
1 chili pepper, crumbled
1 pound canned plum tomatoes, chopped
1 cup freshly grated Pecorino Romano

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.

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