8 oz linguine (or any pasta on hand)
Extra virgin olive oil, as needed
2 large garlic cloves, peeled and minced
½ cup sweet onion, finely chopped
2 anchovy fillets, such as Conservas Ortiz Gran Seleccion in Olive Oil, drained and chopped
10 oz cherry tomatoes
3 oz dry white wine
Salt, as needed
Black Pepper, as needed
Parmesan Cheese, freshly grated, as needed
1 - In a medium to large saucepan, bring enough water to a boil, add a few pinches of salt, and cook pasta. Check for doneness at 8 minutes. Cook longer as needed.
2 - Strain pasta, drizzle with olive oil, set aside. I like to keep it in the strainer and stir occasionally as it’s cooling.
3 - Bring that empty saucepan back to the stove (no need to wash). Over medium heat, warm up about 1 oz of olive oil and add the minced garlic. Cook until just turning brown.
4 - Adjust the heat to low, add the onions, and cook until browned.
5 - Add the anchovies, and stir until melted in.
6 - If the pan is getting dry, add a little more olive oil. Adjust heat back to medium, and add tomatoes.
7 - Cook until tomatoes are blistered. Add white wine, stir, and reduce for about a minute. Sauce should be brown and thick.
8 - Stir in your pasta and coat with the sauce. Add a few pinches of salt.
9 - Sprinkle with grated parmesan.
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