{"id":2698,"date":"2023-09-09T21:04:02","date_gmt":"2023-09-09T21:04:02","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2698"},"modified":"2023-09-09T21:04:02","modified_gmt":"2023-09-09T21:04:02","slug":"spaghetti-al-pomodoro-con-le-alici-spaghetti-with-tomatoes-and-anchovies","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/spaghetti-al-pomodoro-con-le-alici-spaghetti-with-tomatoes-and-anchovies\/","title":{"rendered":"Spaghetti al Pomodoro con le Alici \/ Spaghetti with Tomatoes and Anchovies"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">This is a sophisticated cousin of a delightful slowly cooked tomato, garlic, olive oil and basil sauce, a crowd pleaser, that I came across whilst leafing through some older books on the food of Rome and Lazio. The anchovies give a more grown up and distinctive depth of flavour to the sauce, although, you can just taste them ever so slightly, and they melt into the sauce completely<span class=\"Apple-converted-space\">\u00a0 <\/span>(should you be up for a more pronounced anchovy taste just scale up the proportions).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">When in season use fresh tomatoes (peeled and roughly chopped), even better if you mix two or three different varieties, preferably one of them of a slightly sour kind.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">about 800 g of fresh ripe tomatoes (peeled and roughly chopped), otherwise use tinned tomatoes <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4 tablespoons of olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 garlic cloves, peeled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3\/4 of small fresh or dry chilli pepper (a piece about 2 cm long)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">8-10 anchovy fillets in oil, drained<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt to taste<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">320 g of spaghetti (400 g if cooking for a hungry crowd)<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Slightly press the garlic cloves with a knife and put them in a skillet with the chilli pepper and olive oil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Fry gently over a medium heat for a couple of minutes. Next add the anchovies and wait until they dissolve completely. Finally add the tomatoes, a pinch of salt and and cook the sauce over a moderate heat for 20-30 minutes, depending on how watery your fresh tomatoes are. Cook the sauce for a bit longer if needed. Discard the garlic and the chilli, taste the sauce and check if it requires more salt.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In the meantime bring a pot of salted water to the boil. Drop in the spaghetti and cook until al dente (according to the instructions on the packaging). Drain the pasta leaving a little bit of the water from cooking the spaghetti on the side (you may not have to use it).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the pasta to the skillet with the sauce and stir vigorously, add a little bit of the reserved water if needed. You could also stir in a little bit of chopped parsley if you are in a mood for it.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a sophisticated cousin of a delightful slowly cooked tomato, garlic, olive oil and basil sauce, a crowd pleaser, that I came across whilst leafing through some older books on the food of Rome and Lazio. The anchovies give a more grown up and distinctive depth of flavour to the sauce, although, you can &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/spaghetti-al-pomodoro-con-le-alici-spaghetti-with-tomatoes-and-anchovies\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Spaghetti al Pomodoro con le Alici \/ Spaghetti with Tomatoes and Anchovies&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[329,330,331,332,333],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2698"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2698"}],"version-history":[{"count":1,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2698\/revisions"}],"predecessor-version":[{"id":2702,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2698\/revisions\/2702"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2700"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}