CookTeaser

Serves 1

A CookTale

Monday evening, the perfect night for a simple dinner. For me it’s always the right time for a pasta event. Tucked away in an Italian cookbook on the library shelf is a folded piece of paper that dates back to the late seventies. The simple title is, “Roasted Tomatoes with Anchovies”. No author, no reference, just a recipe. Over the years it never failed to produce a mouth tingling savory pasta. As it continued to do last evening.

INGREDIENTS

2 Ounces of Spaghetti
1 Pound of large Plum Tomatoes, each cut in half
10 Anchovy Fillets
Sea or Kosher Salt & Pepper
1/4 Cup chopped Italian Parsley (optional)
2 Garlic Cloves, chopped
1/4 tsp of dried crushed Red Pepper
1/2 Cup of EVOO
Parmesan slices

METHOD

1. Preheat the oven to 400°F. Arrange Tomatoes, round side down, in single layer in 13x9x2-inch glass baking dish.
2. Add the Anchovies, Garlic, Red Pepper, & Salt & Pepper. Add the 1/2 cup of EVOO.
3. Bake uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.
4. Remove from the oven. Keep warm.
5. Bring a large pot of Water to a boil. Add the Spaghetti & cook according to the package directions. About 8 minutes to Al Dente.
6. Turn the Tomato Anchovies sauce into a large bowl & add the Spaghetti. Gently toss it all together.
7. Plate & add the slices of Parmesan, & the optional Parsley.