Picchi Pacchi Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash, peel, seed, and chop the tomatoes. Put into a bowl and set aside.
  • Put the oil and onion into a heavy, broad skillet. Turn the heat to medium or medium-high. Cook until the onion become colored a deep gold.
  • Add the garlic, stir for a few minutes, turning the heat down, if you feel it might burn.
  • Add the basil leaves, the anchovy fillet, the lemon juice, and some salt and pepper.
  • Cook until the juice is evaporated, then add all of the tomatoes, along with any juices, cook at a lively pace for about 7 minutes, maybe 10, correcting for salt and pepper, if necessary.
  • Meanwhile, boil the pasta, in a copious amount of boiling, salted water, until al dente.
  • Drain, and toss with the sauce, adding a little extra virgin olive oil, and some pasta cooking water, which you have retrieved, if necessary, to make the sauce a dense and delicious coating consistency.
  • Serve at once, with fish, if desired.
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