Noodles and Fresh Anchovies (Naples)

Pasta

Ingredients

Fresh Anchovies - 1 pound

Salt

Ripe tomatoes - 4 large

Olive oil - 2/3 cup

Garlic, crushed - 2 cloves

Pepper

Parsley, finely chopped - 2-3 sprigs

Maccheroni noodles - 1 1/4 pounds

Clean the anchovies, cut off their heads and remove their backbones. Cut them in half, wash them in salted water and wipe them on paper towels.

Peel and chop the tomatoes, discarding seeds. Heat the olive oil, saute the garlic cloves until brown and discard them. Add the tomatoes and anchovies and cook for 5 minutes. Add 3 or 4 tbsps water, a pinch of salt and pepper and the parsley. Raise the heat and cook for 5 minutes.

Bring a large pan of salted water to a boil. Break the noodles into 3 inch lengths. Cook briskly until just tender and drain well. Cover the bottom of a casserole with half the noodles, add half the anchovy and tomato sauce, cover with the remaining noodles and spread with the remaining sauce. Cover the pan and cook over a low heat for 2 minutes.