If you’ve read this blog very much at all, you know I love pasta. Pasta meals tend to come together quickly, making them perfect for hungry families and this one is no exception. This recipe was shared by DiPaola Momma on her blog, Chicken Nuggets of Wisdom. (Don’t you just love the title of her blog?) I altered it a tiny bit, but didn’t mess with the secret ingredient.
The ingredients can be kept on hand, and they’re economical. Here’s what you’ll need to grab from the pantry:
1 can diced or crushed tomatoes with garlic, olive oil and basil (I used a large can without the added ingredients and added about a tsp. of basil)
2-4 cloves of garlic, minced
1/2 – 1 medium onion, minced
1 tsp. salt
1/2 tsp. pepper
1/2 cup freshly grated parmesan
Some of you are freaking out right now about the anchovies, swearing that you will never try this recipe or that you will leave them out. Wait just a minute, because I’m going to teach you not to fear the fish. Don’t leave me yet.
While the pasta cooks, saute the onion and garlic in a pan. When they are soft, add in the anchovies. I used about 1/2 the tin. DiPaola Momma calls for 2 fillets, but I think I used a bigger can of tomatoes than she does.
Here’s what it looks like – don’t fear the fish!
I know it looks scary, but hang on. They totally disintegrate into the sauce, giving it a great flavor. Not a fishy flavor. Even my kids love sauces with anchovies. They don’t know they’re eating them, because they can’t see them and it doesn’t taste fishy.
After you cook the anchovies with the onion and garlic a bit, here’s what it looks like:
See? They are all gone, only leaving behind great flavor. Now you can finish the sauce by adding the rest of the ingredients and simmering until the pasta is ready to serve. Enjoy!
Tomorrow I’ll share a popular Italian restaurant appetizer that you can easily make at home. It’s perfect with any pasta dish.
I’d love to hear from any of you anchovy-scared cooks out there. Do you think you will give them a try? Or will you live in fear of the fish?