Anchovies

The world separates out into two categories: those who hate anchovies, and those who can't get enough. Unsurprisingly, the CC falls into the latter category.

If all you've had is the godawful stuff they put on pizzas (except a few good places,) you really owe it to yourself to give it another try.

The combination of garlic, olive oil, and anchovies is heavenly. When cooked, the anchovies "dissolve", and the dish takes on a surprising complexity. If you've ever had a well-made Caesar salad, rest assured that the "tanginess" of the salad dressing is due to the anchovies in it.

This recipe is simplicity itself. Perfect for an evening when you're tired.

Ingredients

olive oil
10 cloves garlic (whole)
2 dried red chillies (go easy here!)
20 anchovy fillets
2 cups cherry tomatoes (halved)
fresh black pepper (lots!)
salt (to taste)
flat parsley (chopped)

tubular pasta like penne (cooked al dente.)

Recipe

Fry the whole garlic (+ dried chillies) till the garlic is golden (and slightly bloated.) Toss in the anchovies, and cook till they are just falling apart. Add the tomatoes, salt and black pepper, lower the heat, and cook for 7-8 minutes till the mixture becomes "saucy".

Toss with the pasta and parsley and serve.