Linguine with Sun-Dried Tomatoes and Anchovies
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned anchovies in olive oil||2 Ounce, drained and minced (1 Can)|
|Dried tomato strips in olive oil||3⁄4 Cup (12 tbs), drained and roughly chopped|
|Chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
Cook linguine following package directions. Meanwhile, heat oil in large skillet over medium heat; add garlic and cook, stirring, until it just begins to color and mixture is fragrant, a few seconds, then stir in anchovies. (Anchovies may spatter.) Add tomato strips and heat through.
When pasta is cooked, drain, saving ½ cup of pasta water. Add pasta to skillet and toss to coat with the sauce. Add parsley and toss again. If pasta seems dry, add a little of the pasta water. Salt and pepper to taste.
Makes 4 servings.
TIP: If you have short-handled salad servers, the kind that look like hands, use them to toss the pasta to get an even distribution of ingredients.
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