Pasta with Anchovy-Tomato Sauce
 
1 lb.  spaghetti
2   garlic cloves, minced
1/4 cup  extra-virgin olive oil, preferably from latium
2   salted anchovies, deboned, rinsed, and chopped
2 Tbsp  chopped italian parsley
2 Tbsp  torn basil leaves
1   chili pepper, crumbled
1 lb.  canned plum tomatoes, chopped
1 cup  freshly grated pecorino romano
 
 
cook the garlic and chili in the olive oil for 1 minute. add the 
anchovies, parsley, and basil, and cook until the anchovies break down 
into a paste. stir in the tomatoes, bring to a gentle boil, and simmer 
for 15 minutes. cook the spaghetti in 4 quarts of boiling salted water 
until it is al dente. drain, and toss with the sauce. serve hot, 
topped with the pecorino. serves 4 
 
-- 
(ID: 10919) Mirror: rec.food.recipes: Thu, Sep 11, 2003


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