Vermicelli Alla Sangiovannello
From jo_jo_ba 15 years ago
- 35 minutes to make
- Serves 6
This is also called Midsummer Pasta, since in Italy on the night of the longest day of the year this dish is served: symbolically long cuts of pasta with a simple sauce of olive oil, garlic, anchovies, and tomatoes.
Ingredients
- 1 tbsp olive oil (don't pick a fruity, green one though) shopping list
- 3 garlic cloves, chopped shopping list
- 6 oil-packed anchovies, chopped shopping list
- 1/2 cup chicken broth shopping list
- 1 lb (4-5) plum tomatoes, peeled and chopped (in Winter, use a 15 oz can diced tomatoes) shopping list
- 1/2 tsp red pepper flakes shopping list
- 1 tbsp capers shopping list
- 2 tbsp chopped black olives shopping list
- 1/3 cup minced Italian parsley shopping list
- 1 lb spaghetti shopping list
How to make it
- Heat olive oil in a large pot.
- Add garic and cook until soft, 3-4 minutes.
- Add the anchovies and cook, mashing them into the garlic mixture, 5 minutes.
- Add the broth and chopped tomatoes and cook 10 minutes.
- Stir in the pepper flakes, and cook a few minutes more to blend the flavors.
- Add the remaining ingredients (except the pasta) and simmer 5-6 minutes more.
- Meanwhile, cook the pasta until almost done, about 2 minutes shy of "al dente".
- Drain, and add it to the pan with the sauce.
- Toss, and allow to cook 2 minutes.
The Rating
Reviewed by 4 people-
We have this all the time.. I just never knew the name! Love it!
linebb956
in La Feria loved it
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This is similar to a putanesca very good indeed.
You have my 5
Michael
trigger
in loved it
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Sounds perfect, great way to enjoy those vine ripened tomatoes from the garden.
debwin
in Toronto loved it
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