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Spaghetti Alla Chitarra With Anchovies

Fettuccine.Inn's picture
Ingredients
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  White onions 2 Medium, chopped
  Ripe tomatoes 8 Medium, peeled, seeded, and chopped
  Anchovy fillets 12 , coarsely chopped
  White raisins 1⁄4 Cup (4 tbs), chopped
  Pignoli nuts 1⁄4 Cup (4 tbs) (Pine Nuts)
  Minced fennel 1 Tablespoon, minced (Fresh)
  Thin spaghetti 1 Pound, cooked al dente, drained (Spaghetti Alla Chitarra, "Guitar-String" Spaghetti)
  Salt To Taste
  Pepper To Taste
Directions

In a saucepan, heat the oil, and saute the garlic and onions until soft.
Stir in the tomatoes, and cook over medium heat, stirring, for 10 minutes or until most of the water from the tomatoes has cooked off.
Add the anchovies, raisins, pignoli, fennel, salt, and pepper.
Simmer, stirring, for 3 minutes.
Toss half of the sauce with the hot pasta, serve the remainder on top of the individual servings.

Recipe Summary

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

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