1 pound of spaghetti
1 medium red onion, chopped
2 garlic cloves, grated
1/2 cup parsley
1/2 teaspoon of Chile pepper
2 tablespoons fresh thyme leaves
1 tablespoons grated lemon zest
1 cup chicken broth
1/4 cup olive oil (extra virgin)
6 anchovy fillets (2 cans)
! 28 ounce can of whole peeled Italian tomatoes
Boil a medium pot of water, add a sprinkle of salt, cook the pasta al dente. Once cooked drain.
In blender or food processor. puree the onion, garlic, parsley, thyme and lemon zest. Add about 1/2 cup of chicken broth.
In a large saucepan on medium heat, heat olive oil, add the anchovies cooking until they melt. Add the onion and Chile pepper, and stir for about 4 minutes. Add the tomatoes and remaining chicken stock. Crush the tomatoes with a spoon.
Cook the sauce until thickened, about 25 minutes, add spaghetti to the sauce.
Serve with Italian bread and a glass of red wine.
1 medium red onion, chopped
2 garlic cloves, grated
1/2 cup parsley
1/2 teaspoon of Chile pepper
2 tablespoons fresh thyme leaves
1 tablespoons grated lemon zest
1 cup chicken broth
1/4 cup olive oil (extra virgin)
6 anchovy fillets (2 cans)
! 28 ounce can of whole peeled Italian tomatoes
Boil a medium pot of water, add a sprinkle of salt, cook the pasta al dente. Once cooked drain.
In blender or food processor. puree the onion, garlic, parsley, thyme and lemon zest. Add about 1/2 cup of chicken broth.
In a large saucepan on medium heat, heat olive oil, add the anchovies cooking until they melt. Add the onion and Chile pepper, and stir for about 4 minutes. Add the tomatoes and remaining chicken stock. Crush the tomatoes with a spoon.
Cook the sauce until thickened, about 25 minutes, add spaghetti to the sauce.
Serve with Italian bread and a glass of red wine.
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