Author Notes
This is so simple, so comforting and so yummy. It was a dish my Mom would make on a harried night...and I was always thrilled. My hubby dislikes anchovies so that is why it is relegated to a home alone meal. And I will be honest, I never make anything else on a home alone night, since I love it so much. There are so few ingredients, make sure what you use is good. —RillaCooksin Heels
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Ingredients
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1 tin
anchovies in oil
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3 cloves
garlic, minced
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28 ounces
can of San Marzano crushed tomatoes
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1/4 cup
chopped Italian parsley
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salt and pepper (not too much salt, anchovies have plenty)
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2 tablespoons
capers drained (optional)
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1 pound
good spaghetti or linguine
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lots of good Parmesan cheese
Directions
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Knock the whole tin of anchovies into a nonstick pan, with the accompanying oil. Saute on med-high until the anchovies are disintegrated in the oil.
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Add the minced garlic and cook for 1 min.
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Add the can of good tomatoes, and some salt and pepper. You would also add the capers at this point if you so desired. Bring to a boil, turn down to a simmer.
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Add the chopped parsley, and simmer for 25 mins.
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In the meantime cook the pasta. Drain the pasta, add a tablespoon of grated Parmesan cheese to the sauce, and stir to incorporate. Add the drained pasta to the sauce, and toss to coat.
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Serve with a ton of Parmesan cheese. Home alone bliss.
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