Pasta Fresca Sauce
quick, very fresh tasting, and light
serves 2 with leftovers
Don't let the anchoives in the recipe
scare you off. Most people I've met – my wife included
– claim to hate, even loath, them. No worries, while
they won't be eating them out of the tin anytime soon,
they love what they add to this pasta sauce. Used in small
amounts, anchovies add a taste that can only be called
"Italian."
Mis en Place:
1 bay leaf
1 T Capers
3 Scallions thinly chopped
1 Anchovy, pasted
2 garlic cloves, slivered
1 28oz can whole tomatoes in juice
2 T Olive oil
1 Lb pasta
1 t dried sage
1 lb Dried Pasta (the nicer, the better)
In a small to medium pot saute garlic and scallions until
golden. Add remaining ingredients, cook 4-5 minutes. Chop
tomatoes into smaller pieces with edge of spatula. Continue
cooking for 15 min, or until the becomes thicker. Add salt
and pepper to taste.
Cook the pasta in a pot of
salted boiling water
to the manufacturers recommendations. Drain the pasta and
return it to the pot, add the sauce and stir well.
Serve in warmed pasta dishes with freshly gound Pamagiano
Reggiano or Pecorino Romano.
