{"id":3391,"date":"2022-04-13T10:30:54","date_gmt":"2022-04-13T14:30:54","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=3391"},"modified":"2022-04-13T14:28:48","modified_gmt":"2022-04-13T18:28:48","slug":"spaghetti-with-anchovies-tomatoes-and-parsley","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/spaghetti-with-anchovies-tomatoes-and-parsley\/","title":{"rendered":"Spaghetti with Anchovies, Tomatoes, and Parsley"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Bursting with Flavor and It&#8217;s Made Quickly. I Promise.<\/h2>\n\n<p>This is the pasta I make when the day has gotten away from me and I need to get a meal on &#8211; pronto. I first made this many years ago when I was homeschooling my son and we found ourselves starved in the middle of the day and were craving pasta. I made it with what I had on hand and I&#8217;ve never changed anything since that time.<\/p>\n\n<p>You know how irritating it is to be told a recipe can be made in 30 minutes, and then it ends up taking at least an hour? Or more? This one is made in the amount of time it takes to boil the pot of water and cook the pasta. I promise.<\/p>\n\n<p>As to the flavors, well, I don&#8217;t recommend this recipe for those who are anchovy averse because anchovies are the standout flavor here. A whole tin is used, along with some chopped garlic, hot pepper flakes, and a 14.5 oz. can of diced tomatoes. This simmers for a few minutes while the pasta is cooking.<\/p>\n\n<figure><img decoding=\"async\" src=\"https:\/\/thesaltedpotato.com\/wp-content\/uploads\/2022\/04\/cooking-down-tomatoes-1024x666.jpg\" alt=\"Cooking DownTomatoes\" \/><\/figure>\n\n<p>The other most important ingredient is flat leaf parsley. You need a large bunch. If the bunches look a little scrawny, buy two. All of the chopped parsley is added at the very end and is needed to balance out the other flavors. It&#8217;s essential. This isn&#8217;t a puttanesca. No olives or capers are needed for their briny flavors. There&#8217;s already plenty going on with the anchovies and the rest of the ingredients.<\/p>\n\n<p>The parsley provides an herbal freshness that gives this dish its unique flavor. As you can see, it&#8217;s not swimming in sauce. It&#8217;s not that kind of pasta dish. Each bite is packed with a ton of flavor and tastes rich, but clean. I can never get enough of this. A little pecorino on top is all that&#8217;s needed and it remains one of my favorites.<\/p>\n\t\t\n\t\t<h2>Spaghetti with Anchovies, Tomatoes, and Parsley<\/h2>\n\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson\n\t\t\t\t\t<!-- \/.recipe-card-heading -->\n\t\t\t<label>\n\t\t\t\t<input type=\"checkbox\" id=\"toggle_button\">\n\t\t\t<\/label>\n\t\t\t\t\t\t\t\tCook Mode\n\t\t\t\t\t\t\t\t\t\t\t<p>Keep the screen of your device on<\/p>\n\t\t\t<p>Quick and Easy Pasta in a Light Anchovy\/Tomato Sauce with Lots of Fresh Parsley<\/p>\n\t\t\t<h3>Ingredients<\/h3>\n\t\t\t<ul><li id=\"wpzoom-rcb-ingredient-item-6255b82301c53\"><p>1 pound dried spaghetti<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-6255b82301c54\"><p>4 large garlic cloves, chopped<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-6255b82301c55\"><p>2 ounce tin of anchovies, drained and minced, reserving the oil<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-6255b82301c56\"><p>1 teaspoon hot red pepper flakes<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16497855608421411\"><p>2 tablespoons olive oil<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16497855995231500\"><p>14.5 ounce can of diced tomatoes<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-164978844439640\"><p>Small pinch of granulated sugar<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16497856365171625\"><p>1 large bunch of parsley, leaves and tender stems, chopped<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16497856838431854\"><p>  kosher salt and freshly ground black pepper<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16497857002892047\"><p>  extra virgin olive oil for drizzling<\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16497857173112204\"><p>  grated pecorino cheese, as much as you&#8217;d like<\/p><\/li><\/ul>\n\t\t\t<h3>Directions<\/h3>\n\t\t\t<ul><li id=\"wpzoom-rcb-direction-step-6255b82301c57\">Bring a large pot of salted water to a boil. Add the spaghetti and cook until the al dente stage, reserving 1\/2 cup of the cooking water. Put the drained pasta back into the same pot.<\/li><li id=\"wpzoom-rcb-direction-step-6255b82301c58\">In the meantime, put the reserved anchovy oil and 2 tablespoons olive oil In a 12 inch skillet. Add the garlic, anchovies and hot pepper flakes and place over medium low heat. Cook until the oil starts to sizzle and the anchovies have more or less melted into the oil, being careful to not let the garlic burn.  Add the diced tomatoes, juice and all. Let cook for a few minutes, until the liquid cooks down a bit. Stir in a small pinch of sugar and a healthy amount of black pepper. Taste for seasoning. It&#8217;s doubtful you will need to add any salt, but it is sometimes necessary, depending on the brand of anchovies used.<\/li><li id=\"wpzoom-rcb-direction-step-6255b82301c59\">Add the sauce to the pot of pasta. Toss and stir, adding the pasta cooking water if it seems a little dry. Add the parsley at the end while reserving a couple tablespoons to sprinkle on each serving. Drizzle with extra virgin olive oil, more black pepper and the pecorino cheese. Enjoy!<\/li><\/ul>\n\t<!-- \/.wp-block-wpzoom-recipe-card-block-recipe-card -->\n<style id=\"wpzoom-rcb-block-template-default-inline-css\" type=\"text\/css\">\n\t.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-default .recipe-card-image .wpzoom-recipe-card-print-link .btn-print-link {\n                background-color: #FCD00C;\n            }\n.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-default .details-items .detail-item .detail-item-icon {\n                color: #FCD00C;\n            }\n<\/style>","protected":false},"excerpt":{"rendered":"<p>Bursting with Flavor and It&#8217;s Made Quickly. I Promise. This is the pasta I make when the day has gotten away from me and I need to get a meal on &#8211; pronto. I first made this many years ago when I was homeschooling my son and we found ourselves starved in the middle of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3405,"comment_status":"open","ping_status":"closed","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[26,71,25],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/posts\/3391"}],"collection":[{"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/comments?post=3391"}],"version-history":[{"count":0,"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/posts\/3391\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/media\/3405"}],"wp:attachment":[{"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/media?parent=3391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/categories?post=3391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesaltedpotato.com\/wp-json\/wp\/v2\/tags?post=3391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}