Penne con Salsa di Acciuga
Region: Italy, Campania
Category: Pasta with Fish
Season: Any
Difficulty: Easy and Quick
A family favorite is this very simple recipe that can be eaten hot or at room temperature. You might think that the amount of anchovies are excessive, but they are not–trust me. You're going to get a powerfully good taste.
Yield: Makes 4 servings
Preparation Time: 25 minutes
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
2 cups canned crushed tomatoes
10 salted anchovy fillets, rinsed
Salt and freshly ground black pepper to taste
3/4 pound penne
1. In a saucepan, heat the olive oil over high heat, then cook the garlic until it begins to turn light brown, about 1 minute or less. Remove the garlic and discard. Add the tomatoes, anchovy, and season with salt and pepper. Cook until the sauce is thick, about 10 minutes, or 30 minutes on a lower heat if it’s sputtering too much.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing. Transfer the pasta to the saucepan and toss with the sauce and serve without cheese.
Posted: 12/17/2006
