Linguine with Red Anchovy Sauce and Artichoke Hearts Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 2 two-ounce cans of flat fillets of anchovies (reserve the oil) | ||
| Garlic | 2 Clove (5gm), minced | |
| Tomatoes | 1 Pound | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| 4 canned artichoke hearts, coarsely chopped | ||
| 1 pound of linguine, cooked al dente, drained | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
In a saucepan, heat the olive oil and the oil from the 2 cans of anchovies.
Reserve the anchovies for later.
In the oil saute the garlic until soft.
Chop half of the anchovies and, along with the tomatoes, salt, pepper, and basil, add them to the saucepan.
Bring the mixture to a boil, reduce to a simmer, and cook, uncovered, for 10 minutes.
Stir occasionally.
Add the artichoke hearts and cook for another 10 minutes.
Toss half of the sauce with the linguine, serve the remainder on top.
Garnish with the parsley and the remaining anchovy fillets.
Reserve the anchovies for later.
In the oil saute the garlic until soft.
Chop half of the anchovies and, along with the tomatoes, salt, pepper, and basil, add them to the saucepan.
Bring the mixture to a boil, reduce to a simmer, and cook, uncovered, for 10 minutes.
Stir occasionally.
Add the artichoke hearts and cook for another 10 minutes.
Toss half of the sauce with the linguine, serve the remainder on top.
Garnish with the parsley and the remaining anchovy fillets.
Chef
