Jacques Pepin’s Spaghetti With Fresh Tomato and Anchovy Sa
- Ready In:
- salt, to taste
- 4 -5 baby bella mushrooms or 4 -5 white mushrooms
- 1 cup frozen baby peas
- 2 cups diced tomatoes (1/2-inch)
- 1 1⁄2 tablespoons garlic, chopped
- 3 tablespoons anchovies, chopped with their oil
- 3⁄4 teaspoon red pepper flakes
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons parmesan cheese, grated, plus extra for the table
- 1 lb thin spaghetti
- 3⁄4 cup cilantro leaf, loosely-packed
- 1. Bring 3 quarts of salted water to a boil. Meanwhile, cut the mushrooms into thin slices. Pile the slices together and cut them into thin strips (julienne). You should have 1½ cups. Combine them in a large glass bowl with the peas.
- 2. Add the diced tomatoes, garlic and anchovies with their oil to the bowl. Sprinkle some red pepper flakes, salt, olive oil and grated Parmesan cheese. Mix well.
- 3. Add the pasta to the boiling water and cook for 7 to 8 minutes, or until done to your liking. Meanwhile, heat the tomato mixture in a microwave oven for about 2 minutes. When the pasta is cooked, ladle out about ¾ cup of the hot pasta water before draining the pasta, and mix it into the sauce in the bowl to help warm it up.
- 4. Drain the pasta, and add it to the sauce along with the cilantro. Toss well for 15 or 20 seconds, and divide among the four hot plates. Serve immediately with extra grated Parmesan cheese.
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RECIPE SUBMITTED BY
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.