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.
Drain the pasta, stir the sauce into it, stir in the mozzarella, dust everything with the parsley or basil, and serve.
