Spaghetti With Anchovies & Fresh Tomatoes For 2

I'm a little fatigued of the kitchen this afternoon, and I have our Beef Wellington for December's Cookalong to make this weekend, so I'm taking it easy for dinner tonight and making this quick and easy pasta for two with some super sweet yellow tomatoes I got on clearance at the market as well as the rest of the Roma tomatoes in the house.



For those who've never tasted anchovies in this form, they are salty and yes, a little fishy. But when you cook them in olive oil with some garlic, they melt right into the oil, leaving this wonderfully complex, earthy, and pungent base for a pasta sauce that complements the sweet-tart flavor of the fresh tomatoes, and that lovely green, herbaceous, and slightly peppery bite of parsley.

I think it'll pair nicely with the Buscado 2011 Garnacha we got at BevMo's 5 Cent Wine Sale.

Izzy's been a velcro baby today, and I think I will most thoroughly enjoy a glass or two of wine with dinner tonight... :)


Spaghetti With Anchovies & Fresh Tomatoes For 2
Time: About 30 minutes

This dish comes together so quickly and easily. If you start your pasta in cold, shallow water before you prep the rest of the ingredients, it should be ready just about the time your sauce is.

If you only have Roma tomatoes, use 5 medium ones. If you only have grape tomatoes, use about 3 dozen of them.

If you don't have any fresh tomatoes at all, you can use a 15 oz. can of tomatoes, slightly drained.


- 2 Tablespoons olive oil
- a 2 oz. can of anchovies in oil
- 5 cloves garlic, minced
- about 20 stems of parsley, chopped
- 3 medium Roma tomatoes, chopped
- about a dozen grape tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces of spaghetti, boiled just under al dente

1) Preheat a large saute pan with 2 Tablespoons olive oil in it to medium. Add anchovies, garlic, and parsley and saute until the garlic starts to become translucent and the anchovies begin to melt.




2) Turn the heat up to medium high, add the tomatoes and chili flakes, and saute them until about hald of the cherry tomatoes have popped (or more if you prefer - I like the mixed texture of the different stages of doneness).



3) Toss in your pasta, stir to coat it with the sauce, and there you have it! 



A quick, easy, delicious pasta with the delicious tang of tomatoes and the deep, complex umami of anchovies.



Enjoy. :)


shinae

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