Linguine with Tomato-Anchovy Sauce
Few things are simpler than a quick tomato sauce over pasta, but as an unending diet it can become somewhat tiresome. Here it’s completely jazzed by the addition of a hefty amount of garlic and a few anchovies. The transformation is as easy as it is remarkable. Canned anchovies—packed in olive oil—are the easiest to use here. Salted anchovies, if you have them, are fine also, but you must mince them first (after cleaning them, of course, which you do under running water, stripping the meat from the skeleton).
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and salt it. Put the olive oil in a deep skillet and turn the heat to medium. A minute later, add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, add the tomatoes.
Step 2
Turn the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the mixture becomes saucy, about 15 minutes.
Step 3
Cook the pasta until it is tender but firm. Season the sauce to taste and serve over the linguine.
