Spaghetti with a Tomato & Anchovy Sauce

Oh Oh Oh, I’m tired. Date night was fabulous but let’s face it…Parents don’t get to sleep in! So right about now I feel like whining to the world.


“HEY WORLD!!!! Can a girl get a nap around here?” *said with an Italian accent*


I have news for you, the world has no nap in store for me. I have quite the list of things to accomplish.









Jennifer's To Do List :

1. Grocery shopping
2. Teach Indigo how to tie her shoes
3. Watch America’s Funniest Home Videos
4. Drink a glass of wine
5. Pick up goldfish that are littering the living room carpet
6. Let the cat out…Let the cat in..Let the cat out….Let the cat in…
7. Drink a glass of wine, this is not a typo.

Told you it was a FULL day.









Ingredients:
Delightfully borrowed  from Rachel Ray
Jennifer's slightly altered {Printable Recipe}


• 1 pound thin spaghetti
• 1 medium red onion, coarsely chopped
• 1 red chile pepper, fresno, chopped
• 2 cloves garlic, grated
• 1/2 cup flat-leaf parsley
• 2 tablespoons fresh thyme leaves
• 2 bay leaves
• 1 lemon, for juice
• 1/4 cup EVOO (extra-virgin olive oil)
• 6 anchovy fillets
• One 28-ounce can whole, peeled tomatoes









Directions:


Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain the pasta. Coat pasta with a little bit of Olive Oil.






Meanwhile, using a food processor, puree the onion, chile, garlic, parsley, thyme, bay leaves and lemon juice.








In a large saucepan, heat the EVOO, 4 turns of the pan, and the anchovies over medium-high heat until the anchovies melt. Add the onion-chile paste and stir for 3 to 4 minutes.









Add the tomatoes with juice, breaking up the tomatoes with a spoon. Cook the sauce until thickened, about 20 minutes. Toss the spaghetti with the sauce.


Now eat this up and then go take a nice long nap for me, just don’t tell me about because I would then become insanely jealous and ….yawn, snore…*eyes closing*