I found a pasta dish that fits all of those criteria.
The ingredients are basic. Olive oil, tomatoes, onions, mushrooms and a green vegetable like asparagus. The seasoning is straight forward, just a little sea salt, black pepper and, if you like, a pat of sweet butter. By the time the pasta is al dente, the sauce is finished.
Anchovy filets are the special ingredient that creates an extraordinarily delicious pasta.
If you have enjoyed spaghetti alla puttanesca in an Italian restaurant, my recipe is similar but with more delicate flavors.
Even people who don't like anchovies by themselves fall in love with this sauce because the anchovies dissolve, binding together all the flavors. The result is an earthy, deeply satisfying dish.
Anchovies, a gift from the sea
Anchovies are a ubiquitous ingredient in Mediterranean cuisines. Stop in a nei…