How To Make Tomato Sauce With Anchovies
This tomato sauce recipe is a level-up version of the usual store-bought one. Cooked with anchovies, garlic, and onion, it is absolutely rich in flavor.
Serves:
Ingredients
- 28ozwhole tomatoes,2 cans
- 8garlic cloves
- ¼cupolive oil
- 2tbspunsalted butter
- 1large onion,finely chopped
- kosher salt,to taste
- pepper,to taste
- 2ozanchovies,1 tin or jar
- 1tspred pepper flakes
- ½cuptomato paste
- ½cupdry red wine
- 1cupwater
- 1lbspaghetti,or paste of choice, dry
- 1parmesan cheese,for grating
Instructions
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Add the tomatoes to a deep, large bowl. Using hands, crush the tomatoes until no large pieces remain; just a coarse tomato puree.
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Peel the garlic cloves, then chop finely.
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Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper.
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Cook, stirring occasionally, for 10 minutes until the onion is softened but not browned.
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Add the anchovies and the oil they are packed in. Cook, stirring occasionally, for 2 minutes until dissolved into the oil.
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Add the red pepper flakes, then stir to combine.
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Add the tomato paste, then cook for 4 minutes until it turns a dark, brick-red color.
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Add the wine, then cook for about 1 minute, just to burn off the alcohol.
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Add the tomatoes, then stir everything together, making sure to scrape the bottom of the pot.
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Add water and bring it to a boil. Reduce the heat to medium-low and cook the sauce for 1½–2 hours at a very low simmer, stirring every 30 minutes.
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Cook the spaghetti in a large pot of salted boiling water.
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Drain the pasta, then add it to the sauce. Top with grated Parmesan cheese, serve, and enjoy!
Nutrition
- Calories: 380.39kcal
- Fat: 12.48g
- Saturated Fat: 3.72g
- Trans Fat: 0.12g
- Monounsaturated Fat: 6.36g
- Polyunsaturated Fat: 1.49g
- Carbohydrates: 52.71g
- Fiber: 4.98g
- Sugar: 7.04g
- Protein: 12.73g
- Cholesterol: 16.07mg
- Sodium: 605.33mg
- Calcium: 125.24mg
- Potassium: 596.23mg
- Iron: 2.43mg
- Vitamin A: 66.34µg
- Vitamin C: 18.47mg
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