Ingredients:
Spaghetti pasta.
Marinara Sauce:
Large number 10 can of canned San Marzano tomatoes (DOP Certified)
4 Tablespoons of harissa
4 Sprigs of fresh thyme
5 Sprigs of Italian parsley with stems
4 Springs of basil
1 Small red onion chopped
1 small can of anchovies in oil
10 Cloves of garlic
4 Cups of grated Parmesan cheese
4 Cups of grated Pecorino Romano cheese
1 cup of olive oil
1 Teaspoon of ground black pepper
1 Teaspoon of sea salt
Directions:
To make the marinara, pour the olive oil in a large pot, add the anchovies and the oil of the anchovies. Let the anchovies dissolve then add the onions, and the garlic, cook until translucent. Add the canned tomatoes, the parsley whole, thyme, basil, Harissa, salt and pepper. Let cook on medium heat for a couple of hours or until all the tomatoes are soft. Put through a hand cranked food mill and set aside. For the Spaghetti pasta, fill a pot with water, add salt. When the water starts to boil, add the pasta and let cook until it is almost cooked or eighty percent cooked. Add some of the pasta water to the marinara sauce, stir and toss in the pasta and cook for a minute. The pasta will absorb some of the sauce. Plate the pasta and grate some Parmesan or Pecorino Romano cheese on the pasta. Drizzle some olive oil to finish it.
B’Saha which means to your health !
