Homemade Spaghetti with Tomato and Anchovy Sauce

Ingredients

• 350g (12 oz) spaghetti 350g (12 oz) spaghetti
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 6 anchovy fillets, finely chopped 6 anchovy fillets, finely chopped
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving) Grated Parmesan cheese (for serving)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 14g (Saturated Fat: 2g)
• Carbohydrates: 62g (Sugars: 10g)
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. 3.
   Add the chopped anchovy fillets to the skillet and cook for another 2 minutes, stirring occasionally.
4. 4.
   Pour in the crushed tomatoes and red pepper flakes (if using). Season with salt and pepper to taste. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked spaghetti to the skillet and toss until well coated with the sauce.
6. 6.
   Serve the spaghetti alla puveriello hot, garnished with fresh parsley and grated Parmesan cheese.

Treat your ingredients with care...

• Anchovy fillets — Rinse the anchovy fillets under cold water to remove excess saltiness before chopping them for the sauce.

Tips & Tricks

• For a spicier kick, add extra red pepper flakes to the sauce.
• Use high-quality canned crushed tomatoes for the best flavor.
• Adjust the amount of anchovies according to your preference for saltiness.
• Serve the spaghetti with a side of garlic bread to complete the meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Homemade Spaghetti with Tomato and Anchovy Sauce hot, garnished with fresh parsley and grated Parmesan cheese. Accompany it with a side of garlic bread and a simple green salad for a well-rounded meal.

Presentation advice

Plate the spaghetti neatly on individual serving plates, ensuring that the sauce is evenly distributed. Sprinkle the dish with fresh parsley and a generous amount of grated Parmesan cheese for an appetizing presentation.