Spaghetti alla Chitarra with Anchovies Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 2 medium-sized white onions, chopped | ||
| 8 medium-sized ripe tomatoes, peeled, seeded, and chopped | ||
| 12 anchovy fillets, coarsely chopped | ||
| 1/4 cup of white raisins, chopped | ||
| Pignoli nuts | 1/4 Cup (16 tbs) | |
| Fennel | 1 Tablespoon, minced | |
| Cooked spaghetti | 1 pound, drained | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a saucepan, heat the oil, and saute the garlic and onions until soft.
Stir in the tomatoes, and cook over medium heat, stirring, for 10 minutes or until most of the water from the tomatoes has cooked off.
Add the anchovies, raisins, pignoli, fennel, salt, and pepper.
Simmer, stirring, for 3 minutes.
Toss half of the sauce with the hot pasta, serve the remainder on top of the individual servings.
Stir in the tomatoes, and cook over medium heat, stirring, for 10 minutes or until most of the water from the tomatoes has cooked off.
Add the anchovies, raisins, pignoli, fennel, salt, and pepper.
Simmer, stirring, for 3 minutes.
Toss half of the sauce with the hot pasta, serve the remainder on top of the individual servings.
Chef
