Linguine with Tomato-Anchovy Sauce
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 4 to 6 anchovy fillets, with some of their oil
- One 28-ounce can tomatoes, crushed or chopped and drained of their juice
- 1 pound linguine
- Salt and freshly ground black pepper
Instructions:
Few things are simpler than a quick tomato sauce over pasta, but as an unending diet it can become somewhat tiresome. Here it’s completely jazzed by the addition of a hefty amount of garlic and a few anchovies.
- Begin heating a large pot of water for the pasta. Pour the oil in a deep skillet, turn the heat to medium, and heat for a minute. Add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, add the tomatoes.
- Turn the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the mixture becomes saucy, about 15 minutes.
- Salt the pasta water and cook the pasta until it is tender but not mushy. Season the sauce with salt and pepper to taste. Drain the pasta, toss it with the sauce, and serve.