Recipe Template

Tomato and Anchovy Sauce

Here I used Bucatini a thick pasta with a small hole through it's center.

Uses: This will give 4 main course servings

This is an all time favorite, really fast to make, only 20 minutes tops! Use Bucatini, Linguini or Spaghetti.

1 dl

olive oil

6 to 10

anchovy fillets (Italian or Portuguese) finely chopped (about 3 msk or 3 tbls.)

2 msk or 2 tbls.

oil from the anchovy fillets can or bottle

Pinch

Chili flakes

3 msk. or 3 tbls

finely chopped garlic

5 msk or 5 tbls.

finely chopped parsley

400ml. cans of whole Italian plum tomatoes lightly crushed in a bowl using your hands. (contents of the entire can)

salt to taste

black pepper (lots of freshly ground black pepper)

2 msk or 2 tbls

butter

400 gr or

pasta

Assembling the recipe:

Heat pan with the olive oil and anchovy oil until hot, toss in the finely chopped anchovies and saute until they have melted down (about 1 minute), add the chili flakes and the finely chopped garlic and saute for 30 seconds, just long enough for the garlic to take a sweet fragrance. Being careful not to let the garlic color or burn. Add 3 msk or 3 tbls of the finely chopped parsley and let saute for another 30 seconds and then add the tomatoes and stir well.

Add about 1 teas. or 1 teaspoon of salt and a big grating of black pepper, stir well, reduce heat and simmer for 20 minutes or until the oil has separated from the tomatoes. Remove from heat and add 2 msk or 2 tbls of butter, correct for salt and pepper, sprinkle in the the remaining 2 msk or 2 tbls of finely chopped parsley, stir and pour over sauce and serve.

Notes:

This is a really fast and simple recipe it can be broken in half so you can make it for one. Use the left over sauce on green beans or other vegetable.

This is a fast working recipe for the first 3 minutes and I strongly suggest that you have everything ready for the pan before you start. As garlic will burn faster then you can say open sesame! If you burn the garlic you will need to through it away and begin again.

The pan needs to be hot so that the flavors are released as you put in each component. Anchovies first, chili and garlic and then the parsley, each will only need 30 seconds to one minute. If everything is ready to go when you begin, and there is a problem with the pan getting too hot you will be able to keep and eye on it and pull it off the heat quickly if you need to.

The parsley here adds a good deal of freshness to this dish, don't skimp on it, it counters the saltiness of the anchovies.

I have been making this recipe for the past 20 years. Although it is traditional that it should be served with linguini, you can serve it on penne as well.