Friday, October 11, 2013

Sicilian Spaghetti with Anchovies

1 pound of spaghetti
1 medium red onion, chopped
2 garlic cloves, grated
1/2 cup parsley
1/2 teaspoon of Chile pepper
2 tablespoons fresh thyme leaves
1 tablespoons grated lemon zest
1 cup chicken broth
1/4 cup olive oil (extra virgin)
6 anchovy fillets  (2 cans)
! 28 ounce can of whole peeled Italian tomatoes

Boil a medium pot of water, add a sprinkle of salt, cook the pasta al dente.  Once cooked drain.

In blender or food processor. puree the onion, garlic, parsley, thyme and lemon zest.  Add about 1/2 cup of  chicken broth.

In a large saucepan on medium heat, heat olive oil, add the anchovies cooking until they melt.  Add the onion and Chile pepper, and stir for about 4 minutes.  Add the tomatoes and remaining chicken stock.  Crush the tomatoes with a spoon.

Cook the sauce until thickened, about 25 minutes, add spaghetti to the sauce.

Serve with Italian bread and a glass of red wine.


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