How to Make Tomato-Anchovy Pasta the French Way

I’ve spent a lot of time in Collioure, France, a lovely village on the Mediterranean where anchovies are a major crop from the sea. I love the way cooks there—and all along the Mediterranean coastline—use anchovies to bring depth of flavor to cooking. Here’s a simple case in point: A quick, easy pasta dish that’s great for one of those nights when it’s 7 p.m. and you haven’t even thought about what’s for dinner….

Use fresh tomatoes in season; otherwise, canned tomatoes will do. And top with your favorite cheese. Enjoy!

PS: If you’re a visual kind of person, check out the Ehow video that I made of this dish: Just click the arrow and let ‘er roll!

 

Anchovy-Tomato Pasta
Cooks in France and Italy love adding anchovies to their pasta dishes for extra bold flavor and richness. You can do the same and the best thing is this recipe takes just 15 minutes start to finish.
Serves 4.
8      ounces pasta of your choice, cooked according to package directions
3      tablespoons of olive oil in a large skillet over medium heat.
1      medium chopped onion
2      anchovy filets
3      minced garlic cloves
1      14-ounce can chopped undrained imported tomatoes
1      teaspoon dried herbes de Provence, crushed
Salt and freshly ground black pepper to tasteHeat the oil in a large skillet over medium heat; add the onion and cook, stirring until it’s tender but not brown. Add two anchovies and continue to cook, breaking them up until they kind of melt into the oil. Add the garlic cloves and cook until the fragrance is released, about 30 seconds more. Add the tomatoes and the herbes de Provence. (I like herbes de Provence because it adds a French angle to the dish but you can substitute dried oregano or basil if you wish.) Bring this mixture to a boil, reduce the heat and simmer uncovered for ten minutes. Toss with hot draineAnd there you have it, anchovy and tomato pastaRead more: http://www.ehow.com/video_12319159_cook-anchovy-tomato-pasta.html#ixzz2hi2MKXJ8
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