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What You Need:
(To Serve: 6 to 8)
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¼ cup olive oil
2 onions, chopped
2 cloves garlic, minced
2 anchovy fillets
1 can (29-ounces) tomatoes
½ cup dry white wine
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon sugar
1 pound spaghetti
Grated Parmesan cheese
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Translate this recipe:
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| How To Cook: |
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1. Place the anchovies and oil in a large covered casserole. Mash together. Add the onions, garlic, tomatoes, wine, salt, oregano, and sugar.
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2. Cook, covered, in the microwave oven for 10 minutes or more, stirring from time-to-time.
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3. Add to hot, cooked, drained spaghetti. Sprinkle with grated Parmesan cheese.
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COOKING THE SPAGHETTI:
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1. Fill a 2-quart casserole (12-inch by 9-inch) 2/3 full with water.
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2. Heat in the microwave oven, covered, until the water reaches the boiling point.
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3. Add the spaghetti and cook, uncovered, for 7 to 9 minutes or until it reaches the "al dente" stage, stirring several times. Drain.
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NOTE:
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"Al dente" means that when bitten into there is a slight resistance to the teeth. Nothing is much more disappointing than over-cooked, mushy spaghetti. It is also tasteless. A quarter cup of snipped parsley, cooked into the sauce, is a delightful additive.
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