Cooking with Mahia: Linguini with Fresh Tomato Anchovy Sauce Recipe
Posted on 8th of November, 2012 by Lévana
Tinkering with the Wonderful Mahia by Nahmias and Sons
This sauce has so much going for it you have no cooking to do. All aboard in a food processor, simple as that! Please note I have not listed any salt in the ingredients list, as the anchovies and capers have enough salt to season the whole dish. Tomatoes, mint, anchovies, Mahia: How can you go wrong?
This sauce is too good to be used only on pasta. Try it on grilled fish, rice and steamed vegetables as well.
6 large cloves garlic
A dozen plum tomatoes, halved
1 bunch flat parsley, stems and leaves (1/2 cup packed)
1 bunch mint, leaves only (1/3 cup packed)
2 cans oil-packed flat anchovies (about 1/3 cup), drained and rinsed
¼ cup capers, rinsed
3 tablespoons paprika
Good pinch red pepper flakes, a little more if you like more kick
Freshly ground pepper to taste
½ cup extra virgin olive oil
¼ cup Mahia
1 pound linguini or other pasta of your choice, including gluten-free, boiled al dente and drained, ½ cup cooking liquid reserved
In a food processor, finely grind the garlic. Add all remaining sauce ingredients, in batches if necessary, and process until fine but not totally puréed: the sauce should retain good texture. (You might end up with a little more sauce than you need to toss in the pasta; in this case save the unused sauce for later uses, as suggested in the recipe introduction).
Toss the sauce with the pasta while still very hot. Mix in some of the reserved cooking liquid if the sauce needs a little thinning. Adjust the seasonings, and serve hot. Yields 4 main-course servings, or 8 first-course servings.