Tonnarelli with Tomato Anchovy Sauce
Ingredients
- 120g dried tonnarelli, spaghetti, or linguine
- Half tin of plum tomatoes, chopped with their juices
- 1 clove of garlic, chopped
- 2 anchovy fillets, chopped
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped parsley
Preparation
Add olive oil to a saute pan, add garlic, and saute until lightly browned.
Take pan off heat, wait 15 seconds for it to cool slightly, add anchovies and press them into a paste.
Add tomatoes and simmer for 20 minutes.
In a large pot, salt water generously.
Add pasta and cook for 9 minutes.
Drain pasta, add it to the sauce.
Taste and add salt if needed.
Mix well and garnish with parsley.
Notes
Tomatoes and anchovies combine to create a savory umami flavor due to high levels of glutamic acid.
For best results, use salt-packed anchovies, rinsed and deboned, as they offer superior taste compared to oil-packed ones.
