Anchovies boost homemade marinara


August 13, 2008|By Carol Mighton Haddix | Carol Mighton Haddix,Chicago Tribune

Yes, those jars of marinara sauce at the supermarket beckon when you are faced with the question, "What's for dinner?"

But marinara is surprisingly easy to make and lends itself to many variations. I tried adding anchovies I had in the freezer to a can of crushed tomatoes recently for a weeknight meal. Their subtle flavor seemed to boost the taste of the tomatoes.

Carol Mighton Haddix writes for the Chicago Tribune, which provided the recipe analysis.


Makes 4 servings

2 tablespoons olive oil

1 small onion, sliced

4 cloves garlic, minced

2 anchovy fillets, finely chopped

1/4 teaspoon ground red pepper, or to taste

1/4 cup each: dry white wine, water

1 can (28 ounces) crushed tomatoes

3/4 pound whole-wheat or regular linguine

parmesan cheese (optional)

Heat olive oil in a large skillet over high heat. Add onion; cook, stirring, until soft, 3 minutes. Lower heat to medium; add garlic, anchovy fillets and red pepper to taste. Cook, stirring, 2 minutes. Add wine; cook 5 minutes. Add water and tomatoes; heat to a boil. Reduce heat to low; cook, stirring occasionally, 20 minutes.

Meanwhile, heat a large pot of water to a boil; cook linguine according to package directions. Drain. Place in large serving bowl; add marinara sauce. Toss to coat. Sprinkle with cheese, if desired.

Per serving: 452 calories, 13 grams fat, 2 grams saturated fat, 2 milligrams cholesterol, 71 grams carbohydrate, 18 grams protein, 359 milligrams sodium, 16 grams fiber


Get family-friendly recipes from food editor Kate Shatzkin's parenting blog at

charmcitymoms. Today's recipe: Penne With Basil-Edamame Pesto.

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