Bursting with Flavor and It’s Made Quickly. I Promise.
This is the pasta I make when the day has gotten away from me and I need to get a meal on – pronto. I first made this many years ago when I was homeschooling my son and we found ourselves starved in the middle of the day and were craving pasta. I made it with what I had on hand and I’ve never changed anything since that time.
You know how irritating it is to be told a recipe can be made in 30 minutes, and then it ends up taking at least an hour? Or more? This one is made in the amount of time it takes to boil the pot of water and cook the pasta. I promise.
As to the flavors, well, I don’t recommend this recipe for those who are anchovy averse because anchovies are the standout flavor here. A whole tin is used, along with some chopped garlic, hot pepper flakes, and a 14.5 oz. can of diced tomatoes. This simmers for a few minutes while the pasta is cooking.
The other most important ingredient is flat leaf parsley. You need a large bunch. If the bunches look a little scrawny, buy two. All of the chopped parsley is added at the very end and is needed to balance out the other flavors. It’s essential. This isn’t a puttanesca. No olives or capers are needed for their briny flavors. There’s already plenty going on with the anchovies and the rest of the ingredients.
The parsley provides an herbal freshness that gives this dish its unique flavor. As you can see, it’s not swimming in sauce. It’s not that kind of pasta dish. Each bite is packed with a ton of flavor and tastes rich, but clean. I can never get enough of this. A little pecorino on top is all that’s needed and it remains one of my favorites.