Spaghetti with Anchovies in olive oil and cherry tomatoes

Dear readers,

For this weekend I though about a very simple and quick recipe to prepare (5 mins), but so much tasty, the Spaghetti with Anchovies in oil and cherry tomatoes!

Ingredients (for 2 people):

100g of cherry tomatoes (3.53 oz)
2 cloves of garlic
Extra virgin olive oil
6 anchovies in oil

Preparation

Heat the olive oil in a pan and then put the two cloves of peeled garlic to fry.

Meanwhile, wash and dry the tomatoes and cut them in half.
Put the six anchovies in oil in the pan and “mash” them until they are “dissolved” in the oil.

Remove the two cloves of garlic from the pan and add the chopped cherry tomatoes.

Let the cherry tomatoes cook for 5 minutes over high heat till they seem as in figure below.

Serve the sauce on spaghetti: well, we’ve done!

Conservation

It’s better not to keep or store this sauce in the refrigerator: prepare it directly with the right doses!

And the wine?

For the Spaghetti with anchovies in oil and cherry tomatoes, I chose a simple wine, the Beaujolais Nouveau 2014 by George Deboeuf.

This wine is rather rounded and it has good alcohol percentage, good intensity and delicate tannin: this means that it matches the intensity of the flavor of the anchovies, the oily sensation and the cherry tomato, a tough ingredient in pairing food and wine!

At the nose, intense perfumes of ripe banana and ripe strawberries.

If you can not find it, I recommend other Beaujolais Nouveau or rosé wines with the same characteristics mentioned above. If you opt for a white, I recommend one who has a good persistence and intensity.

And now, enjoy!

 

Beaujolais 2014

Dear readers,

Today we will talk about the 2014 Beaujolais vintage, the French famous “new wine” made from Gamay grapes.

This wine is well characterized by simplicity, freshness and red fresh fruit perfumes at the nose and is great to be served in pairing with winter dishes and not only: it is a good companion of roasted chestnuts, soups, vegetable soups, white meat, fresh cheese, mushrooms, vegetables, fish and pizza.

I’ve tried three Beaujolais, to get an idea of what we can expect from this 2014 harvest.

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George Dubœuf

Purple in color, this Beaujolais is characterized by a good freshness and a delicate tannin.

It is a balanced wine and quite fine. At the nose, rounded and intense perfumes of ripe banana and ripe strawberries.

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Protheau et Fils

Similar perfumes as the Dubœuf Beaujolais, although a bit more pungent.

On the palate, it is perceived more freshness and a slight hint of bitterness which characterizes the final. Good balance too.

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Florence Vinaton

The color is more lively and has a remarkable smoothness on the palate, in which is perceived more tannin, although it remains delicate.

At the nose more floral notes, including fresh violets, and the banana perfume is more attenuated, donating more finesse to the wine perfume.

Did you try other Beaujolais or the same? Comment and share your opinion!