Spaghetti alla Marinara (Spaghetti with Fresh Tomato and Basil Sauce)

The Gourmet's Guide to Italian Cooking, 1973

30 minutes — 4 Servings Print RecipeEmail Recipe

Ingredients

2	tablespoon	olive oil
4	clove	garlic (or to taste - chopped)
8	large	tomatoes (skinned and chopped)
8		anchovy fillets (or to taste)
2	teaspoon	mint (or parsley or basil - finely chopped)
		salt and pepper (to taste)
		freshly cooked spaghetti
		butter
		parmesan cheese (grated)

Instructions

Make a sauce by heating the olive oil with the chopped garlic cloves. Add the tomatoes and chopped anchovy fillets, if liked. Cook for 5 minutes then add the herbs and season well to taste with salt and pepper. Pour on top of freshly cooked spaghetti, first tossed with butter.

Accompany with grated Parmesan cheese.

Spaghetti alla Marinara (Spaghetti with Fresh Tomato and Basil Sauce)

Ingredients

Instructions

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