Yes! Finally I get to share with you a spaghetti recipe! Strangely enough, I seldom do… I think it must be because for an Italian, spaghetti are a staple and I tend to forget how delicious they are. This is a very simple yet delicious recipe for one of the tastiest spaghetti sauces ever. Like all things simple, it works best with very good quality and fresh ingredients, so make sure you use some ripe tomatoes for this one and you will have a dinner set for a king in less than 15 minutes. Don’t you love pasta dishes? Whenever I am in a hurry and still want to have a delicious meal… I always cook pasta. Sauces like this one have “saved” me on many occasions! So, bookmark this one… it can easily “save” you too next time!!! 😉 Buon appetito!
Ingredients (for 4 persons):
10 to 12 ripe cherry tomatoes, halved
5 tbsp extra virgin olive oil
1 red onion, sliced
50 ml – 1/4 cup water
80 ml – 1/3 cup white wine
6 to 8 anchovies
360 gms – 12.7 oz. spaghetti
Thinly slice the onions, put them in a frying pan with the water (1) and cook them on a low flame until soft. When the water has evaporated (2), add the extra virgin olive oil and sauté the onions for a couple of minutes (3). Now add the anchovies and break them apart with a wooden spoon (4).
When they melt in the sauce, add the tomatoes (1) and break these apart with the wooden spoon (2). Increase the flame, add the white wine (3) and burn out the alcohol. Lower the falme and cook for 5 minutes. Your sauce is now ready (4).
Cook spaghetti following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked as it will finish cooking together with the sauce. Put the drained pasta in the frying pan with the sauce, add a drizzle of extra virgin olive oil and mix well while cooking it on a slow flame for 1 or 2 minutes.
Decorate the spaghetti with some fresh basil and serve with thinly grated Parmigiano Reggiano on the top.