Pasta with Anchovies and Tomatoes


  • ½ teaspoon dried hot red pepper flakes
  • 1 tablespoon balsamic vinegar
  • a 28- to 32-ounce can tomatoes, drained, reserving juice, and chopped
  • a 2-ounce can flat anchovy fillets, drained and minced
  • Accompaniment: freshly grated Parmesan
  • ¼ cup finely chopped fresh basil or parsley leaves (wash and dry before chopping), or to taste
  • 2 ounces thinly sliced prosciutto, chopped (about ½ cup)
  • + 5 more ingredients
    • 2 tablespoons drained capers, chopped
    • 2 tablespoons olive oil
    • 1 garlic clove, minced
    • ¾ cup finely chopped onion
    • 1 pound bowtie-shaped pasta (farfalle)

1. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. 2. In a large skillet cook onion and garlic in oil over moderately low heat, stirring, until onion is softened. Add anchovies and cook, stirring, 1 minute. Add tomatoes with reserved juice, vinegar, and red pepper flakes and...

View full recipe at SpringPad


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