Don’t you hate it when you forget to defrost something in the morning? Or haven’t had time to do the grocery shopping? You’re left rummaging through cupboards, wondering what to cook for dinner!
Linguine with Sun-Dried Tomatoes and Anchovies is a quick and easy solution, made mostly with pantry staples. Don’t be scared away by the anchovies. When finely minced, these little morsels disperse and will not overwhelm the dish.
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Linguine with Sun-Dried Tomatoes and Anchovies
1 pound linguine
¼ cup olive oil
2 cloves garlic, minced
1 can (2 ounces) anchovies in olive oil, drained and minced
3/4 cup dried tomato strips in olive oil, drained and roughly chopped
½ cup chopped flat-leaf parsley
Salt and pepper, to taste
Cook linguine following package directions. Meanwhile, heat oil in large skillet over medium heat; add garlic and cook, stirring, until it just begins to color and mixture is fragrant, a few seconds, then stir in anchovies. (Anchovies may spatter.) Add tomato strips and heat through.
When pasta is cooked, drain, saving ½ cup of pasta water. Add pasta to skillet and toss to coat with the sauce. Add parsley and toss again. If pasta seems dry, add a little of the pasta water. Salt and pepper to taste.
Makes 4 servings.
TIP: If you have short-handled salad servers, the kind that look like hands, use them to toss the pasta to get an even distribution of ingredients.
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