Rotelle with Friday Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1 lb rotelle (spiral) Spaghetti
1 small can anchovy fillets
1 onion, peeled and diced
1 small green pepper, diced
1/2 cp olive oil
1/4 cp finely cut parsley
1/4 cp grated Parmesan cheese
1 - Cook spaghetti according to directions on package.
2 - Drain anchovies.
3 - Discard oil.
4 - Mix with onion and green pepper
5 - Saute in hot oil until onio is golden.
6 - Add parsley.
7 - Spoon sauce over drained spaghetti.
8 - Sprinkle with cheese or serve plain.
Makes 6 servings.
This same anchovy-oil sauce is a favorite in Italian restaurants
for other forms of spaghett, especially on Friday when meat sauces are
forbidden to some customers.