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Spaghetti with anchovies 2 - Revenge

Preparation time: 20 min.
Difficulty: Easy
Secret : cooking water, wheat flour









Rambo Revenge of the kitchen. The destroyer of the taste, the terror of fish, crustaceans and viet-cong, the savior of spoiled food, fast food and the Republicans. The watershed of the diet, the alternative to white .
The pummarola!
Sammarzano, tomatoes, beef heart, cherry, plum, salad, juice from peeled, the true, double concentrated, dried, pickled, stuffed with rice. Ketchup. Bread and tomato. Pappa al Pomodoro. The pappicce with pommarola. Tuna sandwich and tomato, egg and tomato, tomato and mozzarella, tomatoes and tomato. The tomato is golden. Perhaps the only great response that mankind has ever given in his life.
More prosaically, the red version than the white is easier.
For each diner, take a tomato red and ripe, for me the most are the hearts of ox Giulianova, if you do not go well also found a couple of private Sammarzano peel and seeds and made into fillets. Consider very seriously the possibility of use of cherry-erroneously referred to as cherry tomatoes, which are instead only those that come from Sicily and are hard to end up on pizza with mozzarella in cup-or plum. In this case calcolatene 4 / 5 each. Rinse the anchovies in salt, and ammollatele Privatel the bone in water for half an hour. Calcolatene 2 / 3 each. Let them into small pieces with a knife. Moreover, the presence of tomato authorizing the use of anchovies in oil more than the white version. They are usually smaller, it would put 4 or 5 each.

You will need to dress and a clove of crushed garlic, two tablespoons of olive oil Minuccio hill, like a chili jalapenos seeded and chopped with a knife, salted capers, parsley, dusting of pecorino. White flour. Double concentrated tomato paste.
Proceed as follows: Heat the oil in a large skillet beautiful, you will suffer the garlic and fresh chilli (you do not ever with dried chilli, let alone if crushed or powdered, in these cases is added after cooking) for a couple of minutes. Put the anchovies and let them sfaladare, it will take two minutes, remove the garlic and add the white flour. Fate then thrown into the mix and tomato. Put a spoonful of double concentrated tomato paste. Mash everything with the bottom of a glass and let it cook for 3 / 4 minutes. Drain the spaghetti al dente and pour directly into the pan with the fire lit. Add boiling water and abundant fry in the pan until it dries. Check for salt, add a little 'ground black pepper.
Serve, sprinkled with pecorino. Garnish with parsley, raw oil and capers.
Serve immediately.
Council Sommelier: a white man still good, although the presence of tomato adds a little 'acidity.