Spaghetti with fresh anchovies
11.5 oz Spaghetti
7 oz fresh anchovies, deboned
10 oz peeled tomatoes
2 garlic cloves
Hot chili pepper
4 basil leaves
1 tbsp parsley, chopped
Extra virgin olive oil to taste
Sauté the chili and chopped garlic in a pan with just a little olive oil. Add the peeled tomatoes.
Cook for about 15 minutes and add the basil, anchovies, parsley and the rest of the oil.
If needed, add a little warm water.
Meanwhile, cook the spaghetti in abundant salted water, and drain al dente, blend in the pan with the anchovies.
Serve with parsley garnish.