Description
This spaghetti is too good not to be had.
Ingredients
Scale
- 1 – 1 pound box (450 g) thin spaghetti noodles
- 1/4 cup (60 mL) good olive oil
- 1 small yellow onion; chopped finely
- 2 garlic cloves; minced finely
- 1 teaspoon (5 mL) sea salt
- 1/2 teaspoon (2.5 mL) freshly ground black pepper
- 1 teaspoon (5 mL) dried oregano
- 1 teaspoon (5 mL) dried marjoram
- 1 tablespoon (15 mL) ground Piment d’Espelette
- 2 teaspoons (10 mL) anchovy paste or 4-5 anchovy filets
- 1 tablespoon (15 mL) tomato paste
- 1 – 28 ounce can diced tomatoes
- 1/2 cup (120 mL) heavy cream
- Pecorino Romano cheese; shaved for garnish
- Fresh basil leaves; chopped delicately
Instructions
- Fill a large stock pot with water and set to boil over high heat.
- Toss in a handful of salt, stir, then add the thin spaghetti noodles.
- Stir again to fully submerge the pasta and allow to cook for approximately 8-10 minutes or until the noodle still has a pleasant bite to it. Set aside.
- Toss the onion and garlic into the olive oil in a large sauce pot set over medium-high heat.
- Add in the salt, pepper, oregano, and marjoram and stir together, cooking until the onion and garlic have softened slightly, approximately 5 minutes.
- Squeeze in the anchovy paste, tomato paste, and a dash of Piment d’Espelette, and mix together.
- Cook for another 30 seconds to allow the flavors to meld.
- Tumble in the diced tomatoes and stir.
- Allow the sauce to come to a boil and then lower the heat to a simmer and let cook uncovered for about half an hour.
- Take off the heat and stir in heavy cream.
- Add in the thin spaghetti noodles to the large sauce pot and mix together.
- Serve spaghetti with shavings of Pecorino Romano and chopped basil.
Notes
Piment d’Espelette can be found in specialty food stores, gourmet spice merchants, and online.
- Prep Time: 5 mins
- Cook Time: 45 mins