Tomato Sauce with Anchovies, Garlic, Parsley and Oregano
Ingredients
- 9–10 ounces fresh ripe tomatoes, or substitute whole canned plum tomatoes
- 4 tablespoons olive oil, divided
- 2–3 cloves, about 2 teaspoons garlic, minced
- 1 teaspoon crushed dried chiles
- 6 anchovy filets, drained and rinsed
- 3–4 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 12 ounces spaghetti
- ⅔ cup dried breadcrumbs, fried until crisp in olive oil with a sprinkle of oregano
- Grated parmesan cheese for garnish (optional)
Instructions
- Blanch the tomatoes for 1 minute in boiling water to loosen the skins. Peel, cut in quarters and seed the tomatoes, then chop them, retaining as much juice as possible. Bring a large pot of water to a boil for the pasta. Heat 3 tablespoons olive oil over medium heat in a pot and add the minced garlic and chiles. Cook for 1 minute, then add the tomatoes with their juice and cook for 4–5 minutes, stirring frequently. Meanwhile, in a small pot heat remaining 1 tablespoon oil, add anchovies and cook, mashing them until they dissolve. Add anchovies, parsley and oregano to tomato mixture and simmer slowly for a few more minutes. Taste for seasoning and adjust as needed. Meanwhile, cook pasta according to directions, until al dente. When cooked, drain and add to the pot with the sauce. Stir all together and cook for a minute or two. Serve with a sprinkle of the fried breadcrumbs and/or parmesan cheese.
