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1.5 cup durum flour; 2-3 eggs; 4-6 anchovy filets in oil; ½ cup passatta; ½ cup dry red wine; a handful of pine nuts; a handful of breadcrumbs; 3 tbsp olive oil; 2 cloves garlic; salt

Spaghetti with anchovies and tomatoes

Add the eggs to the sifted flour, season with salt and add 1 tbsp oil. Mix into a dough and wrap in cling film before placing the pasta dough in a fridge for 30 minutes. Meanwhile fry the garlic with skin on and crushed with a knife, in some oil on a low heat until it turns golden. Remove it from the pan and add the pine nuts. Cook for a minute and add the anchovies, crush them with a fork and cook until the melt. Turn the heat up to medium and add some passatta. Cook for a minute and pour in the wine. Cook until the sauce thickens. Meanwhile fry the breadcrumbs in 1 tbsp of oil and set them aside. Unwrap the pasta and sprinkle it with flour. Roll it out and cut it into spaghetti using a pasta machine. Sprinkle it with flour. Boil the pasta in some salted water for a couple of minutes. Drain it and toss it into the pan with the sauce. Sprinkle it with the toasted breadcrumbs and some grated parmesan. Serve immediately.

Спагетти с анчоусами и помидорами (Spaghetti con acciughe e pomodoro)

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Андрей (talerka).