Nonnas Anchovy Spaghetti Sauce

Dan Giacometti

By
@kalijared

Passed down from generations and has been a hit with everyone who has had it, it may sound different but its seriously DELICIOUS! It is a must try! I dont add any salt to the sauce or even the water for the pasta cause the anchovies are salty enough for my taste.Also if you find it is to salty you might try giving the fillets a quick rinse before cutting them up.


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

4 clove
finely chopped garlic
1/2 large
yellow onion diced
3-4 can(s)
depending how strong you prefer diced (millionnaire flat fillet anchovies in extra virgin olive oil 50g) tasting
1/2 c
finely chopped fresh parsley
pinch
freshly ground nutmeg
pinch
red pepper flakes
1/4 c
finely chopped fresh basil
1 medium
can of stewed tomatoes we like to use homemade canned tomatoes approx 14-18 ounces
1/4 c
white wine, dry
1 1/2 Tbsp
tomatoe paste
1 Tbsp
butter
black pepper to taste

Directions Step-By-Step

1
Finely chop onion garlic set aside.
2
Finely chop parsley and basil set aside.
3
Open cans of anchovies and drain oil from 2 of the tins into a 3L sauce pan. Heat on Med temperature.
4
Add diced Anchovies to pot and cook 1-2 min stirring occasionally to prevent from sticking.
5
Add onions and garlic letting them sweat till translucent.
6
Add your tomatoe ingredients, parsley, basil, nutmeg, chili pepper, dash of pepper to taste. Stir well.
7
Add 1/4 cup of wine, stir.
8
Add one tablespoon of butter on top of sauce...
9
Place lid on and let butter melt, stir and reduce just to a simmer, stirring occasionally for 45-1 hour.
10
Pour over Cooked Spaghetti Noodles and top with fresh parmesan ENJOY!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Fish
Regional Style: Italian
Other Tag: Quick & Easy