directions
-
1
Heat oil in a medium skillet
-
2
Stir in garlic and anchovies
-
3
Saute, stirring, over low heat until anchovies dissolve completely
-
4
Stir in the tomatoes and raisins
-
5
Heat to boiling, stirring and mashing tomatoes
-
6
Simmer, uncovered, 10 minutes, or until slightly thickened
-
7
Stir in parsley and season with pepper to taste
-
8
Toss with hot pasta and sprinkle with pignoli
-
9
Serves 4.
Tomato- Raisin Anchovy Sauce
ingredients
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced anchovies
- 1 (14 ounce) can Italian-style plum tomatoes,
- with juice, cut up with scissors
- 1 tablespoon raisins or dried currants
- 1 tablespoon chopped Italian flat-leaf parsley
- freshly ground black pepper to taste
- 1 tablespoon pignoli (pine nuts), stirred in a hot
- skillet until lightly toasted, 1 to 2 minutes