Now I’m going to ask you to trust me here. Don’t be afraid of anchovies!
They add such a rich flavor to so many dishes, that we had to make them the star of this one
To start we will need 2 bay leaves, 1 teaspoon of crushed red pepper flakes, 2 garlic cloves, a 2 ounce can of anchovies in oil, 1 medium onion, 1 cup of red wine and one 28 ounce can of crushed tomatoes
Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat and add your bay leaves and crushed pepper flakes
Cook for 2-3 minutes to release their flavor and aromatics
Place the garlic and anchovies with the anchovy oil in a food processor and pulse until it is almost a puree
Add this to the pan and combine with the pepper flakes
Cook for 5-6 minutes, the garlic will become very aromatic and the anchovies will start to break down
Peel and chop the onion and add to the pan
Let the onion sweat down for 5-6 minutes or until it starts to soften, then deglaze the pan with the cup of dry red wine (like a Cabernet)
Bring to a boil, then reduce and simmer 10 minutes
Next add in the tomatoes, bring to a boil and then reduce to a simmer and cook 15-20 minutes
Season with kosher salt and ground black pepper to taste
While the sauce is simmering, cook your favorite spaghetti (or pasta) according to it’s directions
My Grandma Poggio was known to keep a jar of toasted breadcrumb in her refrigerator to sprinkle over pasta
You will be amazed just how flavorful this is
Simply heat 2 tablespoons of olive oil over medium low heat, toss in 1 cup of plain bread crumbs and stir constantly for 5-6 minutes or until they are lightly browned
Remove from the pan and set aside
Once the pasta is done, drain and add it to the sauce and toss to coat
Chop about 1/4 cup of fresh parsley and toss in the pasta as well
Serve this sprinkled with your toasted bread crumbs!
Enjoy!!!
Simply Sundays! ~ Spaghetti with Anchovy Sauce
Ingredients
2 bay leaves
1 teaspoon of crushed red pepper flakes
2 garlic cloves
2 ounce can of anchovies in oil
1 medium onion
1 cup of red wine
1 – 28 ounce can of crushed tomatoes
4 tablespoons of extra virgin olive oil
kosher salt
ground black pepper
1 pound of your favorite spaghetti or pasta (cooked and drained)
1 cup of toasted breadcrumbs (optional)
Directions
Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat and add the bay leaves and crushed pepper flakes. Cook for 2-3 minutes to release their flavor and aromatics
Place the garlic and anchovies with the anchovy oil in a food processor and pulse until it is almost a puree. Add this to the pan and combine with the pepper flakes. Cook for 5-6 minutes, the garlic will become very aromatic and the anchovies will start to break down
Peel and chop the onion and add to the pan. Let the onion sweat down for 5-6 minutes or until it starts to soften, then deglaze the pan with the cup of dry red wine. Bring to a boil, then reduce and simmer 10 minutes
Next add in the tomatoes, bring to a boil and then reduce to a simmer and cook 15-20 minutes. Season with kosher salt and ground black pepper to taste
Drain the pasta and add it to the sauce and toss to coat. Chop about 1/4 cup of fresh parsley and toss in the pasta as well
Toasted Bread Crumbs
Heat 2 tablespoons of olive oil over medium low heat, toss in 1 cup of plain bread crumbs and stir constantly for 5-6 minutes or until they are lightly browned
KitchenAid 3-Speed Hand Blender
© Simply Sundays 2016
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