Wednesday, August 5, 2009

Tomato and Anchovy Linguini

This a very tasty pasta. Great for a light summer dinner and it is probably the simplest pasta I've made in a long time.

(Feed 2 people)
250g linguini
2 beef tomatoes - chopped
1 can (50g) anchovies - drained
3 garlic cloves - chopped
2 1/2 tbsp Olive oil
1/2 tsp sugar
pepper to taste

1/ Cook pasta as per instructions (make sure to add some salt to the water)
2/ In a pan cook garlic and anchovies with olive oil for a minute or so (do not allow garlic to brown). Add chopped tomatoes and sugar. Cook on medium heat until reduced to a sauce. Anchovies should be completely dissolved into the sauce. Add pepper to taste.
You could add some salt to the sauce if you feel the need but as anchovies are quite salty already you may not need to.
3/ Toss linguini in the pan with the sauce until all noodles are completely coated

I served with my homemade focaccia bread

This will be my entry for this week Presto Pasta Night round up, hosted this week by the founder herself, Ruth Daniels of Once Upon a Feast


Ruth Daniels said...

I'm drooling! It looks so good. Thanks for sharing with Presto Pasta Nights.

The Food Hunter said...

What a great pasta dish...quick and delicous.

Diana said...

Great job dearest cook! I'm very curious to try, but just a note from your 'vege' compadre, anchovy is not totally vegetarian, but I'm sure you know that. Keep cooking n making us all drool!

Sarah @ Taste My Plate said...

Hi Diana!
Thanks for visiting!
I agree, of course anchovy is not vegetarian (although many 'vegetarians' do eat fish). I think I might have put that label by mistake instead of the FISH AND SEAFOOD label.
I've updated now. Thanks!