Uncategorized Spaghetti with anchovies

Spaghetti with anchovies

Spaghetti with anchovies


¼ cup of olive oil
2-3 garlic cloves sliced
hot pepper , if desired
1 small can of flat anchovies packed in oil
½ lb of cherry tomatoes
2 tablespoon of chopped parsley or cilantro


In a large heavy fry pan pour in the olive oil, garlic and hot pepper. Use a moderate to high flame.

When the garlic is golden fling in the anchovies and their oil…careful they skitter and sputter, spatter and squirt, so cover the pan as soon as you toss them in.

When the fish is smushed into the oil, add a ¼ cup of red wine. Let the alcohol burn off.

Add the tomatoes and cook till they pop open. Top with the green stuff!

Do not use cheese with this pasta sauce—you’ll kill it. Instead, you may sprinkle with
toasted breadcrumb.

Add to piping hot well-drained spaghetti.

If you want to jazz this up some more, add olives, capers and pinoli (pine nuts)