Ingredients Jump to Instructions ↓

  1. 3/4 lb spaghetti

  2. 5 tablespoons olive oil

  3. 6 salt anchovies, rinsed and filleted

  4. 4 cloves garlic

  5. 1 lb tomato es, peeled, seeded and coarsely chopped Salt

Instructions Jump to Ingredients ↑

  1. Bring a large saucepan filled with salted water to a boil. Following the package directions, add the spaghetti so that it is ready just as the tomatoes are cooked. Pour 2 tablespoons of the olive oil in a large, flameproof earthenware casserole or heavy sauté pan. Lay out the anchovy fillets, side by side, in the oil and place the pan over the lowest possible heat. The anchovies will melt in the warm oil; they should not fry, Meanwhile, in a large frying pan, warm the remaining 3 tablespoons olive oil over high heat. Add the garlic cloves and, when they begin to sizzle but before browning, add the tomatoes and salt to taste. Toss the tomatoes until their liquid evaporates, about 5 minutes; the tomatoes should not cook to a puree. Add the olives and empty the frying pan into the pan with the anchovies. Grind over some pepper and stir in the basil. Drain the spaghetti and add to the anchovy sauce. Toss together with fork and spoon. Serve into heated pasta dishes or soup plates, accompanied with a dish of Parmesan and a dish of butter for diners to add as desired.


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