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Spaghetti With Anchovy And Tomato Sauce

Microwaverina's picture
Ingredients
  Spaghetti 14 Ounce (400 Gram)
  Anchovies 2 Ounce (50 Gram)
  Vegetable oil 30 Milliliter (30 Milliliter)
  Onion 1 Medium, skinned and thinly sliced
  Canned tomatoes with juice 14 Ounce (397 Gram)
  Tomato puree 5 Milliliter (2 Level Teaspoon)
  Garlic 1 Clove (5 gm), skinned and crushed
  Chopped parsley 30 Milliliter (2 Tablespoon)
  Capers 30 Milliliter, drained (2 Level Tablespoon)
  Chopped parsley 1 Tablespoon (To Garnish)
Directions

1. Place the pasta in a 2.6 litre (4 1/2 pint) ovenproof glass howl. Pour over 1.7 litres (3 pints) boiling water and add salt to taste. Cover with cling film and microwave on HIGH for 7 minutes. Leave to stand, covered.
2. Place the oil from the can of anchovies and 15 ml (1 tbsp) of the vegetable oil in a large ovenproof glass howl. Stir in the onion and microwave on HIGH for 5-7 minutes or until soft.
3. Add the rest of the ingredients except for the remaining vegetable oil and mix thoroughly. Microwave on HIGH for 5-6 minutes, until slightly reduced, stirring occasionally.
4. Drain the pasta, tip it into a heated serving bowl and toss it with the remaining oil. Microwave on HIGH for 1 minute.
5. Pour over the sauce and serve immediately, garnished with chopped parsley.

Recipe Summary

Method: 
Microwaving
Dish: 
Sauce
Ingredient: 
Tomato

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