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- Spaghetti with Anchovies in Tomato Sauce
- (Spaghetti con Acciughe in Salsa di Pomodoro)
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- Ingredients:
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Extra virgin olive oil
4 cloves of garlic, peeled and very finely sliced
2 big handfuls of pine nuts
1 big handful of raisins
12 salted anchovy fillets
3 heaping tablespoons tomato puree
1 large glass of red wine
1 and 3/4 cups stale bread crumbs
1 pound dried spaghetti
Directions:
Heat a pan, add 6 tablespoons of olive oil, then add garlic and fry slowly.
When it begins to color, add the pine nuts, raisins, and anchovies and continue frying for another 2 minutes, until the anchovies have melted.
Add the tomato puree, wine and stir in well.
Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like tomato sauce, but if you prefer thinning it down, add a little water.
Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden.
Leave to cool on paper towels.
Cook the pasta in boiling salted water according to the package instructions.
Drain and mix with the sauce.
Check the seasoning and divide onto 4 plates.
Serve sprinkled with the prepared bread crumbs. Makes 4 servings.
That's it!
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