However, I will reassure you that I don't give in to that very often, and I do drink plenty of water! :) That said, one of my favorite flavors is anchovy. I know. It's a very acquired taste. If I've lost you, have a great day. For those of you sticking with me, I was looking for a recipe during our first Lenten week, and adding a glass of wine and some crusty bread to this was the perfect Fat Tuesday dinner.
2 cloves garlic, minced
½ tsp. red pepper flakes
1 can anchovies, drained and rough-chopped
32 oz. canned tomatoes (I used diced)
3 T. drained capers
20 kalamata olives, chopped
½ tsp. fresh-ground black pepper
1 lb. spaghetti, cooked al dente (about 8 minutes)
¼ C. flat-leaf parsley, chopped
Parmesan cheese, to serve
Bring water to a boil for pasta. Meanwhile, heat olive oil in a skillet over medium-heat; add garlic, anchovies, and red pepper flakes. Cook 3 minutes. Add tomatoes, capers, olives, and black pepper. Bring to a boil, then reduce to simmer.
Once pasta is cooked and drained, toss with sauce; top with parsley and cheese. Serve warm with crusty bread.