Spaghetti With Tomato Anchovy Sauce Recipes

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE

Spaghetti With Tomato-Anchovy Sauce image

You're not going to taste this and exclaim, "Wow, that's really anchovy-y!" What you'll exclaim (especially if you didn''t make it and don't know what it's called), will be "What is that -- it's marvelous!!" From Everyday Food magazine, this cooked sauce doesn't need to cook for long: bring to a boil, and then just a 15 minute simmer, so it will work as a weeknight meal. Yummy!

Provided by lecole54

Categories Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (28 ounce) can whole canned tomatoes
3 tablespoons olive oil, extra-virgin
1 small yellow onion, finely chopped
2 garlic cloves, minced
14 -16 anchovy fillets, chopped
3 tablespoons fresh basil leaves, chopped
coarse salt, to taste
ground pepper, to taste

Steps:

In a blender or food processor, puree tomatoes with their juices until smooth.
In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes.
Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

Nutrition Facts : Calories 162.6, Fat 11.8, SaturatedFat 1.8, Cholesterol 11.9, Sodium 800.8, Carbohydrate 10.2, Fiber 2.4, Sugar 5.5, Protein 6

FAST TOMATO SAUCE WITH ANCHOVIES

Fast Tomato Sauce With Anchovies image

Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.

Provided by Mark Bittman

Categories dinner, main course

Time 30m

Yield enough for 1 pound of pasta, about 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
4 to 6 anchovy fillets, with some of their oil
1 28-ounce can tomatoes, crushed or chopped and drained of their juice
Salt and fresh-ground black pepper

Steps:

Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 5 grams

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