- Total Time: 45 minutes
- Yield: 4-6 1x
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- Bring a large pot of salted water to a boil for the pasta.
- Meanwhile, in a large skillet over medium heat, add some olive oil and then add the onion, garlic, and tomatoes. Cook for a few minutes, until tomatoes begin to wilt. Remove from heat.
- Rinse the anchovies under cool water, removing any bones. Coarsely chop. In a second skillet over medium heat, add some olive oil, add then the oregano and half of the parsley. Add the anchovies. After a couple of minutes, add the wine and allow to cook for a few more minutes.
- Add the pasta to the boiling water and cook until al dente. Drain, retaining some of the cooking water.
- Place the pasta to the skillet with the tomatoes. Add in the anchovy mixture. Mix well, adding some of the retained pasta water if it seems dry.
- Serve immediately with a sprinkle of the remaining parsley.
These anchovies are packed in Sicilian sea salt to preserve freshness for
two years. Get them here.
Short and tan and young and lovely,
The fish from Amalfi goes swimming
And when she passes, each one she passes goes, “Aaah…”
When she swims, she’s like a samba
That swings so cool and sways so gently
That when she passes, each one she passes goes, “Aaah…”
Who doesn't love a lovely little anchovy? Especially those caught fresh off Salerno. For centuries, anchovies have been preserved by soaking them in brine until they mature, and then packing them in oil or salt.
Fresh anchovies, known in Italy as alici, have a delicate, mild flavor. For the real deal, get a jar of Nettuno Alici Salate . They add flavor to any dish. And when one passes, everybody goes, "Aaah..."