• 1 tsp. garlic chopped very fine
  • 1/3 cup extra virgin olive oil
  • 4 flat anchovy fillets
  • 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
  •  Salt
  •  Black Pepper, ground fresh from the mill
  • 1 pound pasta
  • 2 TBSP. chopped parsley


  1. Put water in a saucepan, and bring it to a lively simmer.
  2. Put the garlic and oil in a sauté pan or another saucepan, turn the heat on to medium, and cook and stir the garlic until it becomes colored a very pale gold.
  3. Place the pan with the garlic and oil over the saucepan of simmering water, double-boiler fashion. Add the chopped anchovies, stirring and mashing them against the sides of the pan with the back of a wooden spoon until they begin to dissolve into a paste. Return the pan with the anchovies to the burner over medium heat and cook for half a minute or less, stirring constantly. Add the tomatoes, salt, and a few grinding of pepper, and adjust heat so that the sauce cooks at a gentle, but steady simmer for 20-25 minutes or until the oil floats free from the tomatoes. Stir from time to time.
  4. Toss cooked drained pasta with the entire contents of the saucepan, turning the strands so that they are thoroughly coated. Add the chopped parsley, toss once more, and serve immediately.

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