Spaghetti with fresh anchovies
- 1 lb spaghetti
- 7 oz anchovies , fresh, de-boned
- ⅝ lb canned tomatoes
- 2 cloves of garlic
- chili pepper , chilly
- 4 leaves of basil
- 1 sprig parsley , chopped
- ½ cup extra virgin olive oil
In a pan, sauté in a little oil the chili and chopped garlic.
Then add the peeled tomatoes.
Leave to cook for around quarter of an hour.
Add the basil, anchovies, parsley and remaining oil: if necessary, add a ladleful of warm water.
Cook the spaghetti “al dente”and toss them in the pan with the sauce.
Add chopped parsley just before serving.
According to a legend, pasta was introduced to Italy by the Chinese.
Already in 1154, a good150 years before the return of Marco Polo from Catai, Arab sources state that near Palermo people ate “a flour-based food in the shape of strings” triyah: the ancestor to today’s spaghetti.