It is perhaps unsurprising that the pasta section of Ada Boni’s The Talisman Italian Cook Book has become prominent feature of this retrospective. Pasta is, after all, the culinary contribution that Italy is famed for, second only to pizza. This is a rather obscure recipe with little to no online presence which would lead me to believe that it is not a quintessential dish of Italian cuisine, as opposed to Spaghettini alla Vongole or Spaghetti with Meatballs that are universally revered. As far as I can suss out, this dish most likely originates from the small province of Novelli in the northwest of Italy close to the French border.
Regardless, this is a tasty, herbaceous and fresh pasta that’s easy to put together and easy to chow down. Enjoy.
3 onions, chopped
1 tbsp olive oil
8 anchovy filets, minced
2 tbsp parsley
1 celery stalk, chopped fine
1 tsp rosemary
1 tsp sage
1 lb tomatoes, peeled and sectioned
1/2 cup dry white wine
1/2 tsp salt
1/4 tsp pepper
1 1lb spaghetti
2 tbsp grated Romano cheese
2 tbsp grated Parmesan cheese
- Sautee onions in olive oil until wilted and translucent.
- Add anchovies, parsley, celery, rosemary, and sage. Cook for 5 minutes.
- Add tomatoes. Cook for 30 minutes.
- Add wine and salt and pepper. Bring to a boil for 1 minute.
- Bring salted water to a boil and cook pasta.
- Drain pasta and add to mixture.
- Sprinkle with cheese and serve.