Pasta with anchovy
A rather simple recipe that brings one to ask: how is it possible nobody else came up with recipe elsewhere? This is what Palermo tastes like. Spectacular indeed!
- Prep Time 45 Minutes
- Cook Time 20 Minutes
- Total Time 45 Minutes
- Serves 4 People
- Calories 350 kcal
Ingredients
- 400 grams pasta (reginette/mafalde) or bucatine
- 1 onion
- 2 cloves of garlic
- 100 grams of tomato paste or 250 grams of tomato sauce
- 5 anchovy fillets
- 2 cups of hot water
- 100 grams of toasted bread crumbs
- 20 grams of raisins
- 20 grams of pine nuts
Instructions
- Soak the sliced onion in salted water for 30 minutes
- Drain the onion and fry in olive oil
- Add the garlic and anchovy
- Let the anchovies melt away, then add the tomato paste and water
- Cover and let it simmer for about 20 minutes
- Toast breadcrumb, pine nuts and raisins in olive oil
- Add the pasta -al dente- to the sauce
- Top off the single servings with the breadcrumb mix
Notes
Since ancient times anchovies have been used to brighten up dishes. The Romans prepared their 'garum' by letting the fish decompose, a traditions that lead to the Worcestershire sauce. Now we have a name for it: umami. Anchovies are a natural taste enhancer. Easy, right. Some add a part of the breadcrumb mixture in the sauce. And others add grated caciocavallo. Ad ogniuno...
