Spaghetti with Anchovies and Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- salt and pepper
- 1 small Can (s) tomato (s), chopped with juice
- 6 anchovy fillet (s)
- 1 onion (s)
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- For the anchovy butter, cut the anchovies into large pieces and mash them with a fork. Mix the softened butter with lemon juice and stir in the anchovies.
- For the tomato sauce, cut the onion into small cubes and sweat in olive oil until translucent. Add the coarsely chopped tomatoes with their juice and allow to reduce a little. Season to taste with salt and pepper. Do not use herbs, they would mask the slightly nutty taste.
- Meanwhile, cook the spaghetti in salted water until al dente, strain and return to the saucepan, mix with the anchovy butter. Pour immediately onto 2 plates, add the sauce and sprinkle with parmesan.
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