You are here

Linguine With Sun-Dried Tomatoes And Anchovies

Special.Fork's picture
Don’t you hate it when you forget to defrost something in the morning? Or haven’t had time to do the grocery shopping? You’re left rummaging through cupboards, wondering what to cook for dinner! Linguine with Sun-Dried Tomatoes and Anchovies is a quick and easy solution, made mostly with pantry staples. Don’t be scared away by the anchovies. When finely minced, these little morsels disperse and will not overwhelm the dish.
Ingredients
  Linguine 1 Pound
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Special Fork bloggers blog Monday through Friday. For more recipes and ideas on your smartphone, check us out at www.specialfork.com. Join the conversation on Facebook and follow us on Twitter @specialforksndy.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday, Quick
Servings: 
4

Rate It

Your rating: None
4.683335
Average: 4.7 (3 votes)