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Penne with tomato and anchovy sauce recipe And Books

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Penne with tomato and anchovy sauce recipe and books

So you would like to know how to make Penne with tomato and anchovy sauce recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


penne with tomato and anchovy sauce
Penne con pomodoro e acciughe
italian
river cafe cook book

2 tablespoons olive oil
50g butter
2 garlic cloves peeled and sliced
10 salted anchovies washed and dried
2 tablespoons fresh rosemary leaves finely chopped
1 x 800g tin peeled plum tomatoes
150ml double cream
120g parmesan freshly grated
250g penne rigatoni or conchiglie
sea salt

Melt the oil and butter together in a large pan and fry the garlic gently until light brown.
Add the anchovies and rosemary and then mash them into the oil almost to a paste.
The anchovies do not need to cook they just melt; this only takes a few seconds.
Add the tomatoes to the paste and stir to break them up.
Bring to the boil then reduce the heat and simmer until the liquid has evapourated and the tomatoes have become a sauce about 3045 minutes.
Finally add the cream and bring to the boil stirring then add most of the parmesan.
Cook the pasta in a generous amount of boiling salted water then drain thoroughly.
Stir into the sauce and serve with the remaining Parmesan.

You must use salted anchovies from Greek Spanish and italian delicatessens. Small tins of anchovies soaked in oil are not suitable.

This Recipe Serves 6

(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Penne with tomato and anchovy sauce recepie. Check out these great recipe books and learn how to make Penne with tomato and anchovy sauce!
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