PASTA WITH ANCHOVY-TOMATO SAUCE

SERVES 4

I have been making Linguine with Anchovy Sauce for years. I love it, and it is one of my recipes that some of my friends request every time they come for dinner. So, for a change of pace, I decided to create a version that uses tomatoes. It is easy, quick, healthy and very good.

INGREDIENTS

4 ounces anchovy fillets packed in olive oil

1/3 cup olive oil

1 cup finely chopped onion

6 large cloves garlic, minced

1/2 cup dry white wine

3 cans (14.5 ounces each) whole canned tomatoes, crushed with fingers, with juices (see note below)

2 teaspoons dried basil leaves

2 teaspoons dried parsley leaves

Salt and pepper to taste

1 pound penne or similar pasta

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

Freshly grated Parmesan or Romano cheese

Drain the anchovies, then soak for about 20 minutes in enough milk to cover. Drain again and pat dry with paper towels. Heat a large sauté pan over medium heat. Add the oil, then the onions and sauté until the onions are tender. Add the garlic and the anchovy fillets; sauté until the anchovies have melted, about 2 minutes, being very careful not to brown them. Add the wine and increase heat to medium-high. Cook for about 1 minute, then add the tomatoes, dried basil, dried parsley, salt and pepper. (Go easy on the salt because the anchovies are salty. You can always add more later.) Bring to a boil; reduce heat to medium-low, cover and simmer until the tomatoes have cooked down, about 30 minutes.

Meanwhile, cook the pasta according to package directions for al dente. When the sauce is ready, remove the lid, add the fresh basil and parsley. Cook another 2 minutes. Taste for seasoning and adjust as needed. Drain the pasta and add it to the sauce. Turn off the heat and toss well; let set about 2 minutes. Serve, passing the cheese separately.

Note: This is really good with fresh plum tomatoes when they are in season. Peel and chop 2-1/2 to 3 pounds tomatoes and use in place of the canned.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.