SPAGHETTI WITH ANCHOVIES

Ingredients

• 3/4 lb Spaghetti
• 2 tablespoons Olive oil (Quantity estimated (not specified in original recipe))
• 5 medium Anchovies
• 1 can Canned tomatoes (Quantity estimated (not specified in original recipe))
• 2 tablespoons Butter
• 3 tablespoons Concentrated tomato juice
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 0.25 cup Grated cheese (Quantity estimated (not specified in original recipe))

Instructions

1. 1Place the anchovies in a colander and briefly dip them into boiling water to loosen the skins and remove excess salt. Remove the skins and bones. Chop the anchovies.
2. 2In a saucepan, heat a generous amount of olive oil over medium heat. Add the chopped anchovies and pepper. Do not let them boil. When hot, add the butter and concentrated tomato juice (made by cooking down canned tomatoes and rubbing through a sieve).
3. 3Boil the spaghetti in water that is only slightly salted. Take care not to overcook it. Drain thoroughly.
4. 4Put the drained spaghetti into the hot dish in which it is to be served. Pour the sauce over the spaghetti and mix well. Serve with grated cheese.