The sun has finally come to Reading; I have butterflies in my stomach, and only devil knows what in my head. And we have solution to the problem in the section “Not a Day without a New Recipe”. My hungry eyes often catch small and mouth-watering fish in the stores. They are neatly folded by caring and, more often than not, Italian hands in small glass jars. I look at them and I cannot for the life of me decide what to do with them. They are terribly salty, and nothing comes to mind but adding them to salad dressing or putting them on pizza for piquancy. In Sophia’s Loren “Recipes & Memories”, I found a recipe for pasta with anchovies. Now there are more options 🙂 Soon we will have the first tomatoes of the season: a good reason to cook pasta with a rich flavour of the sea…
The sun has finally come to Reading; I have butterflies in my stomach, and only devil knows what in my head. And we have solution to the problem in the section “Not a Day without a New Recipe”. My hungry eyes often catch small and mouth-watering fish in the stores. They are neatly folded by caring and, more often than not, Italian hands in small glass jars. I look at them and I cannot for the life of me decide what to do with them. They are terribly salty, and nothing comes to mind but adding them to salad dressing or putting them on pizza for piquancy. In Sophia’s Loren “Recipes & Memories”, I found a recipe for pasta with anchovies. Now there are more options 🙂 Soon we will have the first tomatoes of the season: a good reason to cook pasta with a rich flavour of the sea…- Prep time: 20 minutes
- Cook time: 15 minutes
- Serves: 4
- Difficulty: easy
- Course: main course
- Cookware: pasta pot, pasta tongs
- Cuisine: Italian
Ingredients
- 600 g spaghetti
- 100 g butter, room temperature
- 5 anchovy fillets, oil drained
- 400 g canned peeled tomatoes
- 3 cloves of garlic, chopped
- ¼ bunch of parsley, finely chopped
- freshly ground black pepper
- sea salt
Cooking method
Step 1
In a mortar, small bowl or food processor, blend the anchovies and butter into a smooth paste. Refrigerate it.
Step 2
Put a frying pan on low heat, pour olive oil and add garlic. When the garlic flavours the oil, add the tomatoes, salt, and pepper. Cook the sauce over low heat for 10-12 minutes. Remove from heat, add parsley and stir.
Step 3
For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta.
Step 4
Return the spaghetti to the pot. Add the anchovy paste and mix well. Put the pasta on a plate, add the tomato sauce and serve immediately.
My tips and tricks:
You know that parmesan is usually a safe bet with any pasta. Our pasta has a clear sea taste, is salty and umami from anchovies. Cheese will spoil your pasta in this case, and not enrich it. But tomatoes will be excellent for brightening it with taste and colour. If it’s tomato season, use fresh tomatoes. You can easily remove the skin from them. To do this, pour water into a large pot and bring to a boil. Pour cold water into a separate bowl. Make criss-cross cuts on each tomato and dip it in boiling water for 30 seconds. Remove the tomatoes with a slotted spoon and place in a bowl with cold water. Then take them out and easily peel off the skin. From this tomato skins, by the way, you can easily make chips to decorate this very pasta.
- 600 g spaghetti
- 100 g butter, room temperature
- 5 anchovy fillets, oil drained
- 400 g canned peeled tomatoes
- 3 cloves of garlic, chopped
- ¼ bunch of parsley, finely chopped
- freshly ground black pepper
- sea salt
- In a mortar, small bowl or food processor, blend the anchovies and butter into a smooth paste. Refrigerate it.
- Put a frying pan on low heat, pour olive oil and add garlic. When the garlic flavours the oil, add the tomatoes, salt, and pepper. Cook the sauce over low heat for 10-12 minutes. Remove from heat, add parsley and stir.
- For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta.
- Return the spaghetti to the pot. Add the anchovy paste and mix well. Put the pasta on a plate, add the tomato sauce and serve immediately.