Ever forget to plan something for dinner? Forget to take meat out of the freezer? Of course, you’re saying. The next time that happens, here’s what you make.
This recipe is very simple and comes together in about the time it takes for the water to boil and the pasta to cook. It is filled with flavor – although if you have people that are anchovy haters, they won’t like this.
Spaghetti with Anchovy Sauce
1 Can Whole Cherry Tomatoes – 16oz.
1 pound spaghetti
1/4 cup extra virgin olive oil
8 garlic cloves, chopped fine
8 Salt Packed Anchovies, rinsed and fileted
Crushed Red Pepper
Notes: I strongly advise using salt packed anchovies. The ones in olive oil can be very fishy and tinny tasting. If you must use them, use the whole can and let them drain in a colander. Then rinse them before using. I didn’t have any hot cherry peppers, or I would have used them in place of the crushed red pepper. The choice is yours.
|Garlic and Anchovy Fillets – I diced the fillets smaller than they appear here.|
In a large pan, warm the oil and saute the garlic a minute or two and then add the anchovies. Cook together for 2-3 minutes until the anchovies break down. Once that’s done, add the can of tomatoes. The cherry tomatoes are whole, so carefully flatten them with a wooden spoon. Add salt, pepper, and crushed red pepper, and allow to simmer over medium heat until the pasta is done. The sauce will take on a nice brownish color from the anchovies.
|The finished Sauce – Note the Color. I also added a bit more olive oil at the end as the sauce looked a bit tight|
Once the pasta is done, drain from the water and add to the sauce. Allow to cook a minute or two with the condimento before serving – so be sure to remove the pasta from the water just short of al dente. It’ll finish cooking in the sauce. Serve immediately!
With this dinner, which featured a host of other left overs, we opened the 2008 Poliziano Vino Nobile di Montepulciano. This red had the muscle and acids to stand up to the pasta and also married well with cheeses, roasted pork and escarole with beans.
In the glass, it’s a dark ruby with lighter red reflections. It’s not nearly the wine the 2009 is – the vintage is evident in the softer overall tones to the aromas and flavors. The cherry and strawberry notes on the nose are accented by spices. On the palate the wine is medium bodied with subtle nuances of red fruits and earth. Soft and generous, but nothing more. Not a contemplative wine, but one to wash down good food with. Solid. 86 points. About $20.
|This 2008 falls short of the delicious 2009.|
April 3, 2013