Linguine with Red Anchovy Sauce and Artichoke Hearts
|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)|
|Dry basil||1⁄2 Teaspoon|
|Canned artichoke hearts||4 , coarsely chopped|
|Linguine||1 Pound, cooked al dente, drained|
|Chopped parsley||2 Tablespoon|
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.
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.