Sunday, April 13, 2008
Tomato Anchovy Linguini
I have a confession to make. This is actually a recycled dish. But I can assure you this does not taste recycled. In fact it is so delicious that I made a second batch using new ingredients! This pasta is so simple to make, the ingredients used are healthy, you will not think twice serving this dish again and again.
I had leftover Anchovy dip from last night. Recipe here. Of course we cannot waste such wonderfully tasting healthy sauce. So I simply chopped up some more fresh tomatoes, and some fresh basil; mixed everything up and added some pasta. The secret to this recipe is to use really good virgin olive oil.
1 C extra-virgin olive oil
1 C fresh tomatoes, chopped
4 T anchovies, mashed
4 T garlic, chopped
1 large onion, chopped
1/2 C fresh basil, chopped
salt and fresh ground pepper to taste
1 pack Linguini, cooked al dente, according to package directions
grated parmesan cheese
1) Heat up some olive oil in a pan. Add onions and garlic. (For some reason, we prefer our onions and garlic semi-cooked in a pasta dish. If you prefer them cooked, then you can saute them for a while longer.) Add the mashed anchovies.
2) Mix everything up for a while, then add the chopped tomatoes. Stir fry all these some more. Cover and cook in low fire for about 5 minutes.
3) Add the chopped basil. Mix everything up again. Turn off fire. Add all the remaining olive oil. Season with salt and pepper to taste.
4) You can opt to toss the pasta into the pan for easier tossing or you can serve
the pasta on a plate topped with the sauce. Sprinkle with grated parmesan cheese before serving.