THIN SPAGHETTI WITH ANCHOVY AND TOMATO SAUCE

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THIN SPAGHETTI WITH ANCHOVY AND TOMATO SAUCE 

From Jessie Lee Troyer

Here is an easy recipe which is also quite tasty.

Serves: 4

1 teaspoon chopped garlic

1/2 cup extra virgin olive oil

4 flat anchovy fillets, coarsely chopped

2 tablespoons chopped parsley

1 1/2 cups canned Italian tomatoes, chopped, with their juice

salt

freshly ground pepper, 6 to 8 twists of the mill

1  lb. thin spaghetti

1. Put the garlic in a small saucepan with the oil and sautè over medium heat until it has colored lightly.

2. Add the chopped anchovies and parsley and sautè for another 30 seconds, stirring constantly.

3. Add the chopped tomatoes, 1/2 teaspoon salt, and pepper.  Stir, and adjust the heat so that the sauce cooks at a gentle but steady simmer for 25 minutes.  Stir frequently.  Taste and correct for salt.

4. Bring 4 quarts of water to a boil, add 1 1/2 tablespoons salt, drop in the spaghettini and cook until firm to the bite.  Drain, transfer promptly to a warm bowl, mix thoroughly with the sauce and serve at once.

This sauce may be prepared in advance and reheated just before using.