Spaghetti alla Chitarra with Anchovies
|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)|
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.