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Linguine With Red Anchovy Sauce And Artichoke Hearts

Fettuccine.Inn's picture
Ingredients
  Olive oil 2 Tablespoon
  Canned flat anchovy fillets 4 Ounce, reserve the oil (2 Cans 2 Ounce Each)
  Garlic 2 Clove (10 gm), minced
  Canned tomatoes 1 Pound, run through the food mill (1 Can)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dry basil 1⁄2 Teaspoon
  Canned artichoke hearts 4 , coarsely chopped
  Linguine 1 Pound, cooked al dente, drained
  Chopped parsley 2 Tablespoon
Directions

In a saucepan, heat the olive oil and the oil from the 2 cans of anchovies.
Reserve the anchovies for later.
In the oil saute the garlic until soft.
Chop half of the anchovies and, along with the tomatoes, salt, pepper, and basil, add them to the saucepan.
Bring the mixture to a boil, reduce to a simmer, and cook, uncovered, for 10 minutes.
Stir occasionally.
Add the artichoke hearts and cook for another 10 minutes.
Toss half of the sauce with the linguine, serve the remainder on top.
Garnish with the parsley and the remaining anchovy fillets.

Recipe Summary

Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Pasta

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