Italiano

Spaghetti with Anchovy Sauce

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

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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

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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

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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

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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

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Serve this sprinkled with your toasted bread crumbs!

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Enjoy!!!

Simply Sundays! ~ Spaghetti with Anchovy Sauce

  • Servings: 4-6
  • Difficulty: Easy
  • Print

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

Simply Bamboo Cutting Board

Lodge Cast Iron Pan

KitchenAid 3-Speed Hand Blender

© Simply Sundays 2016
All rights reserved

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