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