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Spaghetti with Tomato-Anchovy Sauce

Recipe photo courtesy of Romulo Yanes

For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.

Source: Everyday Food, April 2012
Total Time Prep Servings



Cook's Notes

The 14 to 16 fillets in this dish seem like a lot but yield just 3 tablespoons -- enough to add rich, subtle flavor.

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How would you rate this recipe?
  • artemis77
    26 SEP, 2014
    I love this dish. I've made it a few times now, and whenever I have - I say I should make it more often. It reminds me of a dish my Sicilian grandmother used to make when I was a child. When I don't have fresh basil on hand I use about 6 of the frozen Basil cubes (Dorot brand). Even my twin toddlers like it!
  • Motomomma01
    2 JUN, 2012
    I couldn't get the anchovies apart so I used a 2 oz. can, drained the oil.
  • Motomomma01
    2 JUN, 2012
    Just made this.. It was quite tasty..

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