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salt hair extra-virgin olive oil cold pressed garlic oil sardines tomatoes chicken stock raisins nuts handful of fresh fennel breadcrumbs
Viewed: 57 - Published at: 2 years agoIngredients
- sea salt
- 1 pound spaghetti not thin or angel hair
- 1 tablespoon extra-virgin olive oil cold pressed, if possible
- 2 cloves garlic sliced thin
- 1 inch anchovy fillets packed oil
- 2 inches sardines cans, packed oil
- 28 ounces crushed tomatoes
- 1 cup chicken stock
- 1/2 cup raisins
- 1/2 cup nuts untoasted pignoli
- fronds handful of fresh fennel, anise, coarsely chopped, use only the delicate gree
- 1/4 cup seasoned breadcrumbs
Method
- Boil 4-6 quarts of water with enough sea salt to emulate 'sea water'. Cook the spaghetti according to package directions.
- Heat a thick, flat saucepan over medium to high heat. Add olive oil. When the oil ripples, add the garlic and anchovy fillets with oil.
- When anchovies dissolve, add the sardines with oil. Saute for a minute or so. Add the tomatoes and stock. When heated through, add the raisins, pignoli nuts, and fennel.
- When the pasta is done, toss it in the saucepan to cook a few minutes. Toss finished pasta with the breadcrumbs instead of cheese.
- Serve in individual pasta bowls. Add a drizzle of olive oil over each serving just before reaching the table.
