The best part about this dish, as the name suggests, is that most of the ingredients are things you probably already keep stocked in your house! And, with the exception of the lemon, the ingredients also all last a long time in storage. So it is perfect both for times when you can't leave your house and times you don't want to.
Another pro is that if you double your recipe for the sauce, you can keep the reserved sauce to use as a dip or a really delicious sandwich spread.
*a note on the sun dried tomatoes: you can find them in the "olive" section of your grocery store, in oil. This is the kind I prefer. You can also find them dry at some specialty shops and delis. If you can't find them, sub roasted red peppers.
Ingredients:
1 large shallot, finely chopped
1/2 white or Spanish onion, finely chopped
1 can of anchovies in olive oil
5-6 sun dried tomatoes, depending on size
1 lemon
1 heaping tbsp pine nuts
parsley, minced, for topping
Parmesan cheese, grated, for topping (optional)
fettuccine or other long pasta
Method:
In a medium sauté pan, combine chopped onions and shallots with about 1 tbsp of olive oil. Cook over low heat, stirring occasionally, for about 10-12 minutes, until the onions are soft and translucent.
Add the can of anchovies, with their oil, to the pan. You don't need to cut up the anchovies ahead of time, just use the back of a wooden spoon to bust them up a little, they will dissolve soon enough.
Cut the sun dried tomatoes into thin strips and add to pan.
Slice the lemon into rounds, and place 4-5 rounds into the pan. Add pine nuts to pan as well. Cook for about 10-12 minutes over medium low heat, until the anchovies have mostly dissolved and the lemon rounds have broken down.
While that is cooking, start your pasta water. After the pasta has been cooking for at least 6-8 minutes, scoop 1 cup of pasta water from the pot. Then continue to cook and drain pasta as you normally would. *you will probably only need 1/2 cup of the water for the sauce, but always better to have extra.
Remove lemon rounds from pan and set aside.
Separate out half of the stuff in the pan and place into a food processor or small blender, add the 1/2 cup of pasta water to the blender and blend until it is as one. The mixture should be thick but still pourable.
Combine the blended mixture back into the pan with the unblended ingredients. If you are planning on reserving some sauce for later, do it now.
Pour the contents of the pan over pasta. Add the reserved lemon rounds, parsley and cheese then serve!
Comments