This is a dish born from a need to cook without leaving the house. It will be obvious that it welcomes variation. We loved it and will be sure to make it again soon. The initial inspiration came from reading a post acmilan did on The English Forum (Switzerland) where he shared his recipe for Margherita con l’anciova. The combination of anchovies, tomato paste, pine nuts and raisins got my mouth watering.
Ingredients for sauce for two:
- 1 medium onion, chopped fairly finely
- 1 heaped tblsp tomato paste
- 1 tblsp pine nuts
- 1 tblsp dried sultanas (or similar)
- olive oil
- anchovies to taste, I used about 5
- chopped fresh spinach
- a little sugar
To serve: grated parmesan
While waiting for the water to boil for the spaghetti, heat a large pan (I use a wok) with the olive oil and gently fry the onion. When softened add the anchovies and break up as you stir. Add the pine nuts and sultanas, stir. Next, the tomato paste and some water. Mix thoroughly and turn heat up. When at a simmer, add sugar, erring on the side of not enough, mix, taste and add more if desired. Last, in goes the spinach. Bring back to a simmer, stir, and leave to sit on a low heat, stirring from time to time while the spaghetti is cooking. I leave this quite thick, as….
When the spaghetti is cooked, spoon it into the sauce. Some cooking water will transfer as you do this, loosening the sauce. Thoroughly mix and decide if you need to add more of the cooking water.
Serve with the grated parmesan.