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onion celery parsley rosemary sage anchovy olive oil tomatoes white wine salt spaghetti Parmesan Romano
Viewed: 54 - Published at: 9 years agoIngredients
- 1 onion, chopped
- 1 stalk celery
- parsley
- rosemary
- 5 sage leaves
- 12 anchovy fillets
- 1/2 c. olive oil
- 2 Tbsp. tomatoes, diced
- 1/4 c. dry white wine
- salt and pepper
- 1 lb. spaghetti
- 6 Tbsp. Parmesan
- 6 Tbsp. Romano
Method
- Mince onion, celery, parsley, rosemary, sage and anchovies together.
- Heat oil in saucepan.
- Brown and stir with wooden spoon.
- Dilute tomatoes with wine; add to mixture.
- Add salt and pepper (not too much salt, as anchovies are salty).
- Reduce heat to moderate; let the sauce simmer.
- Cook spaghetti in salted water until al dente (firm to bite).
- Drain; turn onto a warm serving dish.
- Mix the sauce and grated cheese with the spaghetti and serve.
- (Serves 4 to 6.)
