The anchovy sauce for these pasta is super easy to make and utterly delicious. Just throw in some onions, white wine and anchovies from the jar and let the whole thing turn into something festive and addictive. The subtle nutty flavor of the wholemeal spaghetti enhances the main notes creating a truly wonderful dish. You must try it at least once. Enjoy.
Recipe source: Saveur.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Classic British scones.
Five years ago: Akuri, Parsi-style (Indian scrambled eggs).
Six years ago: Prosciutto e melone (Italian prosciutto and melon wrap).
Seven years ago: Dark chocolate and red wine cake.
Eight years ago: baby making and no cooking :).
Ingredients (serves 4):
- 1 small jar of salt-packed anchovies
- 400 g wholemeal spaghetti
- 350 ml white wine
- 100 ml extra virgin olive oil
- 1 large yellow onion
- some salt for boiling the pasta
Boil the spaghetti according to package instructions.
Soak anchovies in 125 ml white wine and 2 cups water (500 ml) for 30 minutes. Gently pull the anchovies apart and discard the bones. Set aside 6-8 halves for garnish, then finely chop the remaining halves.
Heat the oil in a pan, then add the chopped onion and anchovies. Cook, stirring, for about 10 minutes, until the onion is golden and the anchovies have melted. Add the remaining wine and cook, stirring occasionally, for about 30 minutes on low heat.
Add the spaghetti to the reduced sauce and mix well. Cook for 1-2 extra minutes, then transfer to serving plates. Decorate with the reserved anchovies and parsley, if you want. It's done, dig in! :)
No comments:
Post a Comment