A simple yet savory tomato anchovy pasta featuring Fishwife anchovies, garlic, and a dash of chili flakes for an umami-rich, saucy dish. Perfect for weeknight dinners in under 30 minutes!
Fishwife Cantabrian Anchovies
A simple yet savory tomato anchovy pasta featuring Fishwife anchovies, garlic, and a dash of chili flakes for an umami-rich, saucy dish. Perfect for weeknight dinners in under 30 minutes!
Fishwife Cantabrian Anchovies
- • 2 tablespoons extra virgin olive oil
- • 2 minced garlic cloves
- • 4 to 6 Fishwife anchovy fillets, pour in all the extra virgin olive oil from the tin!
- • 28-ounce can peeled tomatoes
- • Dash of smoked chili flakes
- • Sea salt and fresh-ground black pepper
- Drizzle the olive oil in a skillet, and turn the heat to medium. Wait a minute, then add the garlic and Fishwife anchovies. Stir! When the garlic sizzles and the anchovies break up, crush the peeled tomatoes and add in.
- Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti. Grate a soft cloud of pecorino Romano cheese over each bowl and serve hot!
Fishwife Cantabrian Anchovies
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