Spaghetti with Tomato-Anchovy Sauce

Rating: 3.6 stars
25 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

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

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Ingredients

Directions

  • In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

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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.

Reviews (3)

25 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Anonymous
Rating: 5 stars
09/26/2014
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!
Anonymous
Rating: Unrated
06/02/2012
I couldn't get the anchovies apart so I used a 2 oz. can, drained the oil.
Anonymous
Rating: Unrated
06/02/2012
Just made this.. It was quite tasty..
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