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!

ANCHOVY AND CAPER SAUCE FOR PASTA

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.