Spaghetti with Tomatoes and Anchovies
Bob Renfro
ingredients
- 4-5 anchovy filets
- 4 tablespoons olive oil
- 1/3 cup finely chopped onion
- 2 cups canned, peeled and chopped tomatoes
- 1 pound spaghetti
directions
- 1
Coarsely chop the anchovies. Saute in oil over medium-low heat until they begin to dissolve. Add onions and saute until they turn a light caramel color.
- 2
When the onion is ready, add tomatoes and season lightly with salt (the anchovies are salty). Cook until liquid has disappeared.
Source: Every Night Italian by Giuliano Hazan
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