Linguine with Tomato-Anchovy Sauce

By bakers_delight85

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 tsp. minced garlic
• 4 to 6 anchovy fillets, with some of their oil
• One 28-ounce can tomatoes, crushed or chopped and drained of their juice
• 1 pound linguine
• Salt and freshly ground black pepper

Details

Servings 3

Preparation

Step 1

Begin heating a large pot of water for the pasta. Pour the oil in a deep skillet, turn the heat to medium, and heat for a minute. Add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, add the tomatoes.
Turn the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the mixture becomes saucy, about 15 minutes.
Salt the pasta water and cook the pasta until it is tender but not mushy. Season the sauce with salt and pepper to taste. Drain the pasta, toss it with the sauce and serve.