by RillaCooksin Heels
RillaCooksin Heels's Notes:
Expand1 tin anchovies in oil Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
28 ounces can of San Marzano crushed tomatoes Ask a question about this ingredient
1/4 cup chopped Italian parsley Ask a question about this ingredient
salt and pepper (not too much salt, anchovies have plenty) Ask a question about this ingredient
2 tablespoons capers drained (optional) Ask a question about this ingredient
1 pound good spaghetti or linguine Ask a question about this ingredient
lots of good Parmesan cheese Ask a question about this ingredient
Knock the whole tin of anchovies into a nonstick pan, with the accompanying oil. Saute on med-high until the anchovies are disintegrated in the oil.
Ask a question about this stepAdd the minced garlic and cook for 1 min.
Ask a question about this stepAdd the can of good tomatoes, and some salt and pepper. You would also add the capers at this point if you so desired. Bring to a boil, turn down to a simmer.
Ask a question about this stepAdd the chopped parsley, and simmer for 25 mins.
Ask a question about this stepIn the meantime cook the pasta. Drain the pasta, add a tablespoon of grated Parmesan cheese to the sauce, and stir to incorporate. Add the drained pasta to the sauce, and toss to coat.
Ask a question about this stepServe with a ton of Parmesan cheese. Home alone bliss.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
