Pasta with tomatoes and anchovy butter
Adapted from Bon Appetit, June 2014
Ingredients
1 package fettucine
4 tablespoons butter
2 anchovy fillets
4 sliced garlic cloves
20 ounces tomatoes, chopped
Chopped herbs for garnish, such as parsley, basil or
tarragon
Method
Cook pasta according to package directions. Meanwhile, melt
butter in large skillet. Cook anchovies and garlic until soft. Add tomatoes and
salt and pepper and cook until tomatoes are collapsed, about 10 minutes. Toss
with drained pasta and herbs.
Rating: Dave
really liked this. I was somewhat lukewarm on it. Given how many recipes I have
for tomato-based pasta, the threshold is pretty high. And it would have been
better if it was really tomato season. But I had a partial jar of anchovies in
need of using, so there you go.
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