Spaghetti with anchovy butter sauce
Cuisine: Italian
Author: Maria Kalenska
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins


Ingredients
  • 600 g spaghetti
  • 100 g butter, room temperature
  • 5 anchovy fillets, oil drained
  • 400 g canned peeled tomatoes
  • 3 cloves of garlic, chopped
  • ΒΌ bunch of parsley, finely chopped
  • freshly ground black pepper
  • sea salt
Cooking method
  1. In a mortar, small bowl or food processor, blend the anchovies and butter into a smooth paste. Refrigerate it.
  2. Put a frying pan on low heat, pour olive oil and add garlic. When the garlic flavours the oil, add the tomatoes, salt, and pepper. Cook the sauce over low heat for 10-12 minutes. Remove from heat, add parsley and stir.
  3. For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta.
  4. Return the spaghetti to the pot. Add the anchovy paste and mix well. Put the pasta on a plate, add the tomato sauce and serve immediately.
My tips and tricks
You know that parmesan is usually a safe bet with any pasta. Our pasta has a clear sea taste, is salty and umami from anchovies. Cheese will spoil your pasta in this case, and not enrich it. But tomatoes will be excellent for brightening it with taste and colour. If it's tomato season, use fresh tomatoes. You can easily remove the skin from them. To do this, pour water into a large pot and bring to a boil. Pour cold water into a separate bowl. Make criss-cross cuts on each tomato and dip it in boiling water for 30 seconds. Remove the tomatoes with a slotted spoon and place in a bowl with cold water. Then take them out and easily peel off the skin. From this tomato skins, by the way, you can easily make chips to decorate this very pasta.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/spaghetti-with-anchovy-butter-sauce/