Spaghettini with Tomato Fish Sauce

Servings: 4 to 6 » Preparation: 20 mins » Cooking: 25 mins » Level: Medium
Ingredients:
  • 2 cloves garlic, lightly crushed but whole
  • 1/2 cup (90 ml) extra-virgin olive oil
  • 2 lb (1 kg) tomatoes, peeled and finely chopped
  • 1 lb (500 g) small fresh fish, such as sardines, whitebait or anchovies
  • Salt and freshly ground black pepper
  • 1 lb (500 g) spaghettini
  • 2 tablespoons finely chopped parsley

Procedure:
  1. Bring a large pot of salted water to a boil over high heat
  2. Saute the garlic in the oil in a large frying pan over medium heat until pale gold, about 3 minutes
  3. Stir in the tomatoes and cook over a high heat until the tomatoes have broken down, about 10-15 minutes
  4. Add the fish and season with salt and pepper
  5. Cook for 5 minutes, shaking the pan
  6. Discard the garlic and remove from the heat
  7. Cook the pasta in the boiling water until al dente
  8. Drain and add to the sauce
  9. Toss over high heat for 1-2 minutes
  10. Sprinkle with the parsley and serve hot