It’s unseasonably chilly outside–the northwest wind at my back lending me a helping hand on the return part of my walk today.
Meredith just checked the diary and this day last year–the 12th of May– she and our neighbor Alice collected the first honey from our hive. The bees enjoyed a couple of days working the Judas tree last week–but they’ve retreated again and who knows when they’ll be honey again for tea!
Sunday is pasta night and I feel in need of strong flavours.
Anchovy and tomato–an old favorite comes to mind.
This was first published in October 2011–but it doesn’t feel inappropriate to rerun it this May evening!
Meredith and I have eaten this a thousand times.
It is from the matchless Marcella Hazan and is probably my favourite pasta dish of all time–comfort food par excellence!
What makes it so delicious is the anchovies–controversial little fish–not to everyone’s taste.
Here they deepen the taste without dominating.
Those preserved in salt are best–they dissolve more readily than those preserved in oil–but it’s a business preparing them for cooking.
Since I was diagnosed with type 2 diabetes we have eaten wholewheat pasta and now we prefer it. It’s available on the shelves of most supermarkets these days.
How al dente it’s cooked is a matter of taste.
In Italy you’d think it was an arrestable offence to overcook pasta–they cook it very al dente and it makes for agreeably slower eating.
2 medium cloves garlic–chopped
6 tablespoons olive oil
4 anchovy fillets–chopped fine and pounded into a paste (with a mortar with a pestle if you have one)
2 good tablespoons parsley–chopped
400gm tin [can] of tomatoes–chopped with their juice
salt & pepper
400gms wholewheat spaghettini
- Lightly sauté the garlic in small saucepan until it colours.
- Take the pan off the heat and add the anchovies and parsley– stirring well to dissolve them into the oil.
- Add the tomatoes, salt and pepper.
- Cook at a steady simmer for about 25 minutes, stirring regularly.
- When ready, the sauce will have an unctious consistency and a little pool of oil on top.
Cook the spaghettini in plenty of well-salted boiling water.
- Test for your preferred “doneness”.
- Drain, put in a heated bowl and add the sauce.
- Mix well and serve.