CookEat Recipe
Mushroom, Pine Nut and Anchovy Pasta Sauce
Strained tomato sauce enriched with butter-toasted pine nuts, thin mushroom slices and anchovies, with spaghetti serving instructions.
Method
Steps
Step 1
Gather the ingredients: 100 g fresh food-grade mushrooms; 70 g butter, divided equally; 60 g pine nuts; 6 whole salt-cured anchovies, cleaned and boned, or about 12 prepared fillets; 7–8 ripe tomatoes, cut into pieces; Quarter of a large onion, finely sliced; 1 teaspoon plain flour; Water as needed to loosen the sauce; Black pepper and a little salt; For serving: 500 g spaghetti; Optional for serving: grated Parmesan.
Step 2
Melt 35 g butter in a saucepan and brown the pine nuts gently in it. Lift the nuts out, leaving the butter in the pan, and pound them with the teaspoon of flour to a fine paste.
Step 3
Cook the finely sliced onion in the remaining pan butter until well browned without burning. Add the tomato pieces, pepper and only a little salt. Cook until the tomatoes are soft, then press through a sieve, discarding skins and coarse fibres.
Step 4
Slice the cleaned mushrooms thinly and cut the slices into pieces no larger than a pumpkin seed. Return the strained tomato sauce to the pan with the mushrooms, pine-nut paste and the remaining 35 g butter. Loosen the paste first with a little water if needed.
Step 5
Simmer gently for about 30 minutes, stirring frequently and adding water as needed to keep the sauce fluid. The mushrooms must be fully cooked and the flour smoothly incorporated.
Step 6
In a small pan, warm the cleaned anchovy flesh with a little of the cooked sauce, stirring until it breaks down, without boiling. Stir this into the main sauce and remove from the heat.
Step 7
To serve the full dish described in the source, cook 500 g spaghetti in boiling salted water until just tender, drain well and dress with this sauce. Add grated Parmesan if desired. The sauce itself is the numbered preparation; the spaghetti is its stated serving use.
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