PASTA AGLIO E OLIO CON POMODORO E ALICE
(Garlic & Oil with Tomatoes and Anchovies)
8 Cloves Garlic - chopped fine 1/4 Cup Olive oil - Extra Virgin 1/8 Tsp. Oregano - dry 1/8 Tsp. Tarragon leaves - dry 1/2 Cup Chicken stock 3 Fillets Anchovy 1 Lg. Tomato - chopped into 1/2 inch cubes 1/2 Cup Wine - dry & white 1/2 Lb. Pasta - spaghetti or linguine
Preparing the Dish
Add the garlic to the olive oil in a large skillet. Saute for 1-2 minutes over medium heat, then add the anchovies. Crush the anchovies with the tines of fork and incorporate them into the garlic and oil mixture. Add the oregano, and the tarragon and cook for another 1/2 minute or so. Add the chicken broth and white wine to the oil and garlic mixture. Heat to boiling for 4-5 minutes to reduce the sauce a bit. Add the tomatoes and cook for another 5 minutes.
Cook the pasta in plenty of water until it is very al dente. Drain and add the pasta to the sauce. Toss constantly over high heat for 1-2 minutes.
Serve in heated bowls. Dress the pasta with the chicken stock sauce remaining in the pan along with plenty of ground parmesan or crotonese cheese. Add a pinch of hot pepper flakes (pepperoncini) to each plate according to taste.
Last updated on:04/26/02 07:01:34 PM