SERVES 4
I happen to like anchovies, however many people I know can’t stand the sight of them let alone the smell. My wife is one of the many. When we were first married and I made this dish for the first time, she (not wanting to hurt my feelings) agreed to try some “pasta de anchovy”. To her surprise, she enjoyed it and even learned to make it herself. She still has no love for anchovies, but will eat certain recipes the use anchovies as an ingredient.
Anchovies are a very salty and have a strong salty fish flavor and aroma to them and a recipe containing them will usually call for only 1 or 2 small cans (2 oz). We will be using the “flat fillet of anchovy” packed in olive oil in our recipe.
To the many who have requested this recipe, it is a fast easy to prepare entre that could be placed in the “gourmet” category. Many who don’t like anchovies have requested and enjoy it. It is a favorite Lenten recipe, but can be made at a moment’s notice. This makes it great for unexpected dinner guests and can be used as a standalone or to supplement to stretch a meal already being prepared.
Ingredients:
• 2 cans (4 ounces) flat fillet anchovies packed in olive oil
• 1/3 cup olive oil
• 1 onion (medium finely chopped)
• 6 large cloves garlic, (minced)
• 1 can (14.5 oz.) tomato puree
• 2 cans (14.5 oz.) crushed tomatoes,
• 2 teaspoons dried basil leaves
• 2 teaspoons dried parsley leaves
• 2 tsp Salt (to taste)
• ½ tsp freshly ground black pepper (to taste)
• 1 pound linguine.
Topping:
• 1 C Italian seasoned bread crumbs
• Freshly grated Parmesan or Romano cheese (optional)
Instructions:
• Add the 1/3 C olive oil to a 6 qt. sauce pan and heat over medium heat
• Add chopped onions and garlic and cook for a few minutes until they start to turn translucent
• Add the 2 cans (4 oz.) anchovies and stir into onions.
• Keep the heat low and stir until the anchovies have completely melted into the onions and garlic. (Being careful not to burn either – lower heat if necessary)
• Add the tomato puree and ½ to ¾ can of water and stir until thoroughly mixed.
• Raise to medium heat and add the crushed tomatoes.
• Stirring frequently, let mixture come to a boil at medium to high heat, then lower heat and let simmer.
• Add all other ingredients and continue to let simmer on low heat until sauce thickens. (about 1 hour)
• While sauce is cooking…
• Heat a large cast iron skillet and brown (toast) the bread crumbs until slightly browned stirring constantly being careful not to burn them. Pour into a serving dish and place aside.
• Fill a 6 or 8 qt. pot about 2/3 full and bring to a boil.
• Add 2 tbsp olive oil (no salt) and linguine. Cook per instructions on package to desired taste. I like al dente.
• Serve pasta in deep dishes. Ladle sauce over pasta and garnish with prepared bread crumbs or grated cheese.
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