Spaghetti with Tomato Passata, Mushroom, Crushed Pine Nut and Anchovy Sauce
This simple, low fat sauce, with its delicate and modest features is a delight on the palate and the eyes. It’s also a breeze to prepare making it ideal for a midweek supper. If you can’t get your hands on wild mushrooms use chestnut mushrooms instead; their nutty flavour complements the pine nuts and their ability to hold their shape when cooked adds further texture to this sauce. The key to such simple recipes is in the quality of the main ingredients and these you'll find in our online store.
Serves 4 | Prep. time 10 mins. | Cook time 40 mins.
Using a saucepan brown the pine nuts in half the butter taking care not to let them burn. Once nice a brown remove from the pan onto a piece of kitchen paper and pat dry. Using a pestle and mortar grind the pine nuts with the flour.
Finley chop the onions, add to the same pan and cook over a medium heat until golden. Add the tomato passata and season with salt and pepper.
Chop the mushrooms into pieces the size of a pumpkin seed then add to the passata with the ground pine nuts and remaining butter. Fill the passata jar half full with water and add to the sauce. Simmer gently for half and hour.
Whilst the sauce cooks take a few spoonfuls of the sauce and add to a separate pan along with the anchovy fillets. Heat over a low heat stirring regularly until the anchovies have dissolved. Return this mixture to the main sauce and stir to combine.
Cook the spaghetti according to the packet instructions. Once cooked and drained stir through the grated parmesan and the sauce.
Serve with a northern Italian white wine like our Garda Classico Bianco. Its perfect blend of Riesling, Incrocio Manzoni and Chardonnay and lemony finish is an exquisite match for the salty anchovies.
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