Pasta with Tomato and Anchovy Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 glass anchovies (drained weight approx. 40g)
- 2 liters water
- 1 pinch (s) salt
- 300 g pasta
- 2 cloves garlic
- 1 small onion (s)
- 1 shot red wine
- 100 ml cream
- 100 g tomato paste concentrated 3 times
- 1 tablespoon sour cream
- some herbs Provence
- some stalks parsley
- 1 tablespoon vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Bring the water with salt, vegetable stock and about half of the anchovy oil to the boil. Add the pasta and cook according to the instructions on the package.
- Chop the anchovies, onions, parsley and garlic into small pieces.
- Steam the onions in the other half of the anchovy oil until translucent, then deglaze with the red wine and let stand for a minute. Add anchovies, tomato paste, sour cream, garlic and cream and stir. Season to taste with vegetable stock, Provence herbs and parsley. Let simmer for another 5 minutes.
- Serve with the pasta.
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