Thursday, October 05, 2006

Pasta Con Acciughe e Pomodoro

Tonight's dinner was yet another recipe from Jamie's Italy. I was knackered after a hard day at uni, (seriously, does anyone wake up at 8 in the morning anymore?), but managed to knock this up after coming home.

Pasta Con Acciughe e Pomodoro

Jamie says to use margherita pasta if you can find it - kind of like fettucine with one curly side, or just spaghetti or tagliatelle. I found some unusual pasta at the deli the other day, curly down both edges, so I decided to use that.

To make the scanty sauce (it just coats the pasta - no drowning the pasta in sauce, 1980's Aussie bistro stylie), you heat oil in a pan, then add garlic, pine nuts, raisins and anchovies, cooking until the anchovies melt. Then you add some tomato puree and a glass of red wine, and cook until thickened and reduced. You serve it with fried breadcrumbs over the top, which I guess is kinda a poor-man's version of parmesan cheese. I really liked the interest which it added to the dish.

The sauce is unusual, and I was a bit hesitant about serving this to my bro and my dad, but they loved it. I should have realised this though; the pine-nut-raisin-anchovy combo always works well in my household! My hero Nigella would probably use marsala in place of the red wine, and I would not be adverse to trying that next time.


Lisa said...

That's weird...I was just looking at this recipe yesterday. I've never seen that pasta shape here, it's very pretty!

Sarah said...

Yeah, it's a great recipe! Dunno if the kids would like it though, but you should def try it! I had a look at the packet, the shape I bought was called "mafaldine".

xox Sarah

Mike said...

Thanks for posting the recipe, I couldn't find it online.

I think it's served with breadcrumbs as cheese is not usually served with fish in Italy.