Recipe courtesy of Ed Bradley

Spaghettini with Tomatoes and Anchovies

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  • Total: 32 min
  • Prep: 7 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

2 large tomatoes

12 anchovies

2 tablespoons crushed red pepper

1/2 cup olive oil

1 pound spaghettini

1 teaspoon chopped parsley

Fresh grated Parmesan cheese

Salt and black pepper

Directions

  1. Preheat oven to 350 degrees. Slice tomatoes and place half of the slices in a single layer on the bottom of a baking dish. Add 2 to 3 anchovies on top of each tomato slice. Top each tomato slice with another tomato slice, making a sandwich out of the anchovies. Season with crushed red pepper and olive oil. Bake 20 minutes.
  2. Cook pasta.
  3. Drain pasta and mix with tomato and anchovy mixture in a large pasta bowl. Toss with spoons to break up the tomatoes. Add salt and pepper to taste. Garnish with chopped parsley and fresh Parmesan, to taste.