Spaghetti, tomatoes & anchovy butter . . .

        Here is an easy, delicious pasta meal that can stand alone or be included as a very supportive side. We serve 200 grams of pasta for two mains, and half this recipe, which turns out as plenty at our dinner table.

Directions: Heat 4 tbsp. unsalted butter over medium heat in a large skillet. Cook 2 (large = 6 to 8 from tinned variety) anchovy fillets and 4 thinly sliced garlic cloves until anchovies are broken down and garlic is soft - 4 to 6 minutes. Add 2 lbs. quartered and seeded medium sized (sweet) tomatoes, season with salt and pepper and continue cooking until ingredients are broken down - 8 to 12 minutes.

        Prepare 1/2 lb. spaghetti, drain and reserve 1/2 cup cooking liquid. Toss pasta in skillet with tomato anchovy mixture, continue tossing until pasta is well coated. Add chopped parsley and chives and serve with garlic toast and a good Chianti . . . .