Sunday, December 9, 2012

I COOK, babe! My newest! YUM! Fast! Anchovy lovers, unite!

So, yeah, I do more than cherries!
You know I love to cook! In more ways than one.
But here is my newest recipe that makes hubbie very happy.
Hope your Special Someone likes it too!


2 Tablespoons olive oil
1 (2 oz.) can Anchovy fillets, drained
    garlic, as many cloves as you like, minced
2 Tablespoons capers
2 fresh tomatoes, chopped
1 c. Parmesan, grated finely

This works well for 2 people over 10-12 oz. of capellini, vermicelli, spaghetti.

Heat olive oil in skillet over medium heat.
Add anchovies, stir until they start to dissolve
Add garlic.
Add capers, tomatoes.
Saute for approx. 2 minutes. Remove from heat.
To your cooked, drained pasta, add one ladle (1/2 c. or so) of pasta water.
Add 1 c. Parmesan to your pasta, stir quickly, add 1-4 T. more pasta water if you wish.
Serve anchovy sauce over pasta!

Add a salad.
Serve with a pinot grigio or a red Brunello de Montepulciano. 

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