| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 1 |
sm |
Tin anchovy fillets (I use the kind stuffed with capers) |
| 3 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Parsley; chopped |
| 1 |
cn |
(28-oz) whole tomatoes |
INSTRUCTIONS
Date: Tue, 27 Feb 96 14:22:14 EST
submitted by: sgjg6566@usa.pipeline.com
Hi everybody--this is popular in my home, even the kids LOVE it!!
Cook spaghetti in boiling salted water 10 minutes or until "al dente." Heat
olive oil in heavy skillet and saute onion and garlic til tender. Finely
chop anchovies and add to skillet. Saute about 8-10 minutes. Add tomatoes,
stir to break up tomatoes. Let simmer over medium heat approximately 10-15
minutes or until sauce is thick consistency. Add chopped parsley and stir,
let simmer 1 more minute. Serve over cooked pasta.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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