Anchovies in Tomato Sauce with Pasta

Anchovies in Tomato Sauce with Pasta
Anchovies in Tomato Sauce with Pasta
Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy. Pasta con acchiughe e pomodoro This is a poor people's pasta from Palermo in Sicily. You could use tagliatelle or spaghetti, but if you can find margherita pasta it's great — it looks thicker than spaghetti, and it's frilly down one edge. This sauce has great flavor and is very Sicilian with the raisins and pine nuts. P.S., I'd like to thank my mate John Hamilton, the incredible art director on this book, who made this dish with me in Sicily. He made it with such care and concentrated so hard staring at it that I thought it might turn to stone! As you can see from the picture, it goes to show that even a Glaswegian geezer can produce a pretty and delicate dish.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Italian Fish Nut Pasta Tomato Valentine's Day
  • olive oil
  • 4 cloves of garlic, peeled and very finely sliced
  • 2 big handfuls of pine nuts
  • a big handful of raisins
  • 12 salted anchovy fillets
  • 3 heaping tablespoons tomato purã©e
  • a large wineglass of red wine
  • 1 3/4 cups stale bread crumbs
  • 1 pound dried margherita pasta
  • Carbohydrate 128 g(43%)
  • Cholesterol 10 mg(3%)
  • Fat 19 g(29%)
  • Fiber 7 g(27%)
  • Protein 27 g(54%)
  • Saturated Fat 2 g(12%)
  • Sodium 817 mg(34%)
  • Calories 843

Preparation Heat a pan, add 6 tablespoons of olive oil, then add your garlic and fry slowly. As it begins to color, add the pine nuts, raisins, and anchovies and continue frying for 2 minutes, until the anchovies have melted. Add the tomato purée and the wine and stir in well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like tomato sauce, but if you think it needs thinning down, add a little water. Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden. Leave to cool on paper towels. Meanwhile, cook your pasta in boiling salted water according to the package instructions. Drain and mix with the sauce. Check the seasoning and divide onto 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the bread crumbs. From Jamie's Italy by By Jamie Oliver, (C) 2006 Reprinted with permission from Hyperion

Preparation Heat a pan, add 6 tablespoons of olive oil, then add your garlic and fry slowly. As it begins to color, add the pine nuts, raisins, and anchovies and continue frying for 2 minutes, until the anchovies have melted. Add the tomato purée and the wine and stir in well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like tomato sauce, but if you think it needs thinning down, add a little water. Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden. Leave to cool on paper towels. Meanwhile, cook your pasta in boiling salted water according to the package instructions. Drain and mix with the sauce. Check the seasoning and divide onto 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the bread crumbs. From Jamie's Italy by By Jamie Oliver, (C) 2006 Reprinted with permission from Hyperion

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