Anchovies in Tomato Sauce with Pasta

Name: Anchovies in Tomato Sauce with Pasta
Yield: 4 servings
Ingredients: 1 olive oil; 1 4 cloves of garlic, peeled and very finely sliced; 1 2 big handfuls of pine nuts; 1 A big handful of raisins; 1 12 salted anchovy fillets; 1 3 heaping tablespoons tomato purée; 1 a large wineglass of red wine; 1 1 3/4 cups stale bread crumbs; 1 1 pound dried margherita pasta

From the kitchen of Carly

Salty anchovies melt into a sweet-savory tomato sauce studded with pine nuts and raisins, then finished with crispy toasted breadcrumbs. It's Sicilian comfort on a plate, where umami and sweetness dance together over al dente pasta.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1olive oil
14 cloves of garlic, peeled and very finely sliced
12 big handfuls of pine nuts
1A big handful of raisins
112 salted anchovy fillets
13 heaping tablespoons tomato purée
1a large wineglass of red wine
11 3/4 cups stale bread crumbs
11 pound dried margherita pasta

Instructions

Heat a pan, add 6 tablespoons of olive oil, then add your garlic and fry slowly. As it begins to color, add the pine nuts, raisins, and anchovies and continue frying for 2 minutes, until the anchovies have melted. Add the tomato purée and the wine and stir in well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like tomato sauce, but if you think it needs thinning down, add a little water. Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden. Leave to cool on paper towels. Meanwhile, cook your pasta in boiling salted water according to the package instructions. Drain and mix with the sauce. Check the seasoning and divide onto 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the bread crumbs.