Pasta with Anchovy Sauce

Anchovies are often reviled by modern Americans as some terrifying addition to classic New York pizza, that even Ninja Turtles don't want, but this recipe makes use of them in a way that's delicious, and no one should complain.

Pasta with Anchovy Sauce

Prep Time: 10 minutes

Cooking Time: 35 minutes

Serves: 4-6

Ingredients:

4 cloves garlic, minced

2 tbsp olive oil

1 ounce anchovies

1/2 lb tomato puree

1 cup water

2 ounces golden raisins

6 tbsp pine nuts

2 tbsp salt

2 tbsp pepper

2 tbsp sugar

7 ounces bread crumbs

1 pound spaghetti

Cooking:

In a saucepan, sautee garlic in 1 tbsp olive oil for about 5 minutes, until garlic is browned just a bit. Add anchovies, and sautee until the anchovies break up. Then add the tomato puree, water, raisins, pine nuts, salt, pepper, and sugar, and bring up to heat.

In a seperate pan, brown bread crumbs in 1 tbsp olive oil, adding more if necessary but be careful not to make it oily.

Bring salted water to boil in a large pot, and cook spaghetti until it is al dente, or according to directions, whichever you find easier.

Drain pasta and mix with anchovy sauce. Serve, and sprinkle bread crumbs on top.