FAST TOMATO SAUCE WITH ANCHOVIES RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 30 minutes
Yield: enough for 1 pound of pasta, about 4 servings
|2 tablespoons extra virgin olive oil|
|1 teaspoon minced garlic|
|4 to 6 anchovy fillets, with some of their oil|
|1 28-ounce can tomatoes, crushed or chopped and drained of their juice|
|Salt and fresh-ground black pepper|
- Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
- Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.
@context http//schema.org, Calories 103, UnsaturatedFatContent 6 grams, CarbohydrateContent 7 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 490 milligrams, SugarContent 5 grams