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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A friend brought this recipe home from a hunting trip to Italy. He and his group ended up in a farm house somewhere in the middle of nowhere in northern Italy, and the elderly lady threw this together to feed them. Amounts are a guess. Our friend told us She threw olive oil, lots of parsley, shrimps, anchovis, tomato paste, canned tomatoes, pepperoni and garlic into her skillet, fied it for some minutes and then added cooked spaghetti, mixed everything and served it . I've made it many times now and always did exactly what the Italian lady did - as long as you use lots of parsley and a little less of the other ingredients, you'll never go wrong! Ingredients:
10 ounces spaghetti |
2 cups parsley, chopped |
7 ounces shrimp |
2 ounces anchovies |
1 tablespoon tomato paste |
1 cup tomato, canned |
2 tablespoons pepperoni, chopped |
1 tablespoon garlic, minced |
2 tablespoons olive oil |
salt |
pepper |
Directions:
1. Cook spaghetti al dente according to package directions. Drain and set aside.
2. Finely chop anchovis.
3. In a large skillet, heat olive oil, but not to smoking point!
4. Add chopped parsley, stir, then add minced anchovis, garlic, pepperoni, shrimps.
5. Fry for about one minute, then add tomato paste.
6. Fry for about 30 seconds, stirring, then add canned tomatoes. Stir until nicely combined and heated through, then add cooked spaghetti.
7. Season with salt and pepper to taste.
8. Thoroughly mix until everything is combined and heated through.
9. Serve and enjoy.
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