Spaghetti con alici e pomodorini
4-5 whole salted anchovies
1?2 cup chopped tomato
2-3 cloves chopped garlic
1 teaspoon chopped parsley
3 T finely chopped red onion
3-4 dried chili peppers
1?2 teaspoon orange and lemon peel
Put a large pot of salted water on to boil.
Clean the anchovies. I’m lucky enough to have on hand some whole, salted, Ligurian anchovies. If you are not so lucky, use some good quality anchovy fillets, and pretend you are in Liguria.
Chop the other ingredients and keep separate (except the garlic and parsley which may be chopped together, the better to get to know each other…to be intimate, then later, introduce them to some of that bewitching orange peel)
By now, the pasta water is boiling. Add the pasta to the boiling water.
Put a med saut? pan on the stove (large enough to hold the cooked spaghetti), and add a few tablespoons of olive oil with the heat at med high. When the oil is warm, add the anchovies and mix with the oil until they are mostly dissolved. Add the garlic/parsley mixture and stir around. Add the chopped tomatoes.
When the pasta has about a minute left to cook, take a ladle full of pasta water and add it to the anchovy sauce. Drain the pasta and now add it to the pan with the anchovy sauce. Allow the pasta to finish cooking. Most of the water will be absorbed into the pasta.
Plate the pasta and top with the chopped red onion and citrus peel.