Spaghetti with anchovies and tomatoes

Ingredients for 2 servings:

• 6 anchovy fillets
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 onion(s)
• 2 tbsp olive oil for frying
• 1 can of chopped tomatoes (approx. 400 g)
• salt and pepper
• 250g spaghetti
• e.g. Parmesan, freshly grated for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Spaghetti à la Sophia Loren

For the anchovy butter, roughly chop the anchovies and mash them with a fork. Mix the softened butter with the lemon juice and stir in the anchovies. For the tomato sauce, finely dice the onion and sauté it in olive oil until translucent. Add the roughly chopped tomatoes and juice and let it reduce slightly. Season with salt and pepper. Do not use herbs, as these would overpower the slightly nutty flavor. Meanwhile, cook the spaghetti in salted water according to the package instructions until al dente, drain well, and return to the saucepan. Mix with the anchovy butter. Divide evenly between 2 plates, pour the sauce over the top, and sprinkle with Parmesan cheese, if desired.