Spghetti tomato anchovy v1

Pasta Tomato-Anchovy

Yes, cooking: it's another one of those creative things we love to do in the Pink Building. Today we'll serve you a lovely pasta with tomatoes and anchovies. Have a seat, relax and bon appétit!

200 grams of spaghetti (n°12)
800 grams of peeled tomatoes (2 cans)
1 can of anchovies
1 to 2 stalk(s) of celery
5 shallots
Flat-leaf parsley
Parmesan cheese
Olive oil
White wine vinegar

  1. Heat a generous amount of olive oil in a saucepan.
  2. Slice the shallots into thin rings and add them to the pan. Then, cut and add the stalk(s) of celery.
  3. After a minute, add the anchovies.
  4. Keep cooking and stirring for a while, then deglaze with a little bit of white wine vinegar.
  5. Add the canned tomatoes. (Quality is important for this ingredient!)
  6. Season with oregano and pepper. Because of the anchovies, salt is not necessary.
  7. Lower the heat to a simmer and let the sauce cook for 40 more minutes.
  8. Cook the pasta al dente. Don't drain all of the pasta water: add some to the sauce.
  9. Mix the pasta with the sauce and grated parmesan cheese.
  10. Let the dish sit for another 5 minutes, with the lid on the saucepan.
  11. Before serving, garnish with flat-leaf parsley. Finish with some more high-quality olive oil, pepper and extra cheese.