Before you even begin reading this post, let me warn you it is not for the faint hearted because it has “Anchovies” in it. Not everyone is an Anchovy fan, infact I know only 10 people who like Anchovy and 5 of them are me
This little Salt water Fish has a very distinctive taste to it and is not something everyone likes. But you know me, I eat everything. It is widely used a lot in Mediterranean cooking it gives a very distinctive taste to the dish. I feel that Anchovy has it’s own unique taste which is not fishy at all and honestly speaking I am at loss for words to describe how it tastes like.
It is not easy to get fresh Anchovies here but you can easily get bottled or canned ones from any super market shelf. The saltiness of the fish goes well as a base to a lot of Sauces and Salads. But I hardly use it as “D” wrinkles up his nose in disgust everytime I eat it.
He does not like it PERIOD and will not have anything to do it. But I enjoy it when I am eating out, although he makes sure I brush my teeth well before I kiss him good night after eating them. I always store a small tin in my pantry for those guilty pleasures.
A very good friend had gifted a few cookbooks for my birthday last year and one of them was a gorgeous book on authentic Italian food called “The Italian Kitchen”. It is a treasure of easy to cook Italian recipes. While browsing through it I came across this Pasta recipe that looked great. What grabbed my attention because not only was it super easy to make but also because it had Anchovies in it.
Being a curious person by nature and on account of being home alone tonight (D was out with friends) I had to make this for myself. The pasta used in the original recipe was “Bucatini” which I did not have. So I substituted it with “Fettuccine”. The end result was great and the smell and taste of Anchovy very prominent.
So if you love these little stinky devils try this pasta and tell me what you think.
Recipe (Cooking time 30 minutes, serves 2)
1 small tin (45 g) Anchovies (you can use a few Prawns if you do not like Anchovies)
1 tin Peeled Tomatoes (400 g)
2 tbsp Tomato Puree
Approximately 2 Tbsp Capers
2 Tbsp Sliced Olives
1 tbsp Olive Oil
Salt & Pepper to taste
200 gms Fettuccine or Bucatini pasta
Wash the Capers and Olives if you are using tinned as they are already preserved in Salt and that will make the Pasta too salty. Chop the Anchovies and keep aside.
Heat the Olive oil in a heavy bottomed pan and add the Tomato Puree. After 2 minutes add the peeled Tomatoes and saute well, using a fork to crush the tomatoes.
Add the Olives, Capers and Anchovies, season with Salt and Pepper (be careful with the Salt as the Anchovy is also Salty). Let it cook on a low flame for 20 minutes.
While the sauce is simmering, boil water with Salt in a big pan and cook the Pasta as per the pack instructions or till al dante. Drain the water in a Colander and add the Pasta to the sauce, mix well for 1 – 2 minutes and serve hot.
Recipe source – “The Italian Kitchen”.