Spaghetti And A Fresh Fish and Tomato Sauce: A quick, easy to throw together summer sauce. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 14 ounces (350 g) spaghetti
- 6 plum tomatoes, blanched, peeled, seeded and chopped
- 2 anchovy filets of the kind that's packed in oil, rinsed, boned, and minced
- 1/2 an onion, finely diced
- A pinch of dried or (better) a sprig of fresh oregano, minced
- 1 teaspoon of the oil the anchovies were packed in
- 1//4 pound mozzarella, diced
- Olive oil
- 1 tablespoon minced parsley or basil, or a mixture of the two
Preparation:
Heat pasta water, salt it, and begin cooking the pasta. While it's cooking, sauté the onion for a minute or two in a little oil, then add the tomatoes, anchovies, oregano, and anchovy oil. Simmer for about 6 minutes, stirring occasionally. Check seasoning.Drain the pasta, stir the sauce into it, stir in the mozzarella, dust everything with the parsley or basil, and serve.
