Ingredients
Serves 4
| Pastene Extra Virgin Olive Oil | ||
| 2 | garlic cloves, minced | |
| 6 | Pastene Anchovy Fillets | |
| 1 | 796 ml can Pastene San Marzano DOP Tomatoes | |
| 16 oz | spaghetti or long pasta of your choice | |
| 2 Tbsp | butter | |
| 1 | small bunch fresh basil | |
| fresh parmesan cheese, grated |
Directions
Prep time: 10 minutes | Cook time: 15 minutes
- Separate the basil leaves from the stems. Discard stems and reserve the leaves for garnish.
- Place a medium skillet over medium high heat and warm a drizzle of oil. Add the minced garlic, and the anchovy fillets. Sauté for one minute watching closely not to burn the garlic.
- Add the tomatoes and stir, breaking the tomatoes and anchovies up with the back of a wooden spoon. Turn off the heat allowing the residual heat warm the tomatoes.
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- While the pasta is cooking transfer the tomatoes to a large bowl. Add the butter and stir to combine.
- When spaghetti is done, drain and add to the sauce in the bowl tossing to combine. With a fork “twirl” the pasta and place in individual bowls or on a serving plates.
- Garnish with fresh basil leaves and parmesan cheese.
