Pasta Puttanesca

Are you, like so many others, afraid of anchovies? Yes, those hairy looking little fishies in a tin tucked away in the canned meat aisle of your grocery store. Let's face it, pop culture has given them a bad rap so most people are biased against even trying them. But there's really nothing to fear about these little delicacies. Some might say they are too salty or too fishy; I say they are too delicious to resist. See, anchovies add a ton of flavor for not a lot of dough (or calories) and chances are if you've ever had a good Caesar salad, you've eaten them. And worcestershire sauce? Anchovies! You don't believe me? Go and grab your bottle of "Lea and Perrins" right now. Go ahead, I'll wait (insert Jeopardy music here)........ANCHOVIES! Boo-yah!

In light of our recent anchovy enlightenment I am bringing you my all-time favorite red sauce recipe which contains no less than one entire tin of, you guessed it, anchovies. These babies are sautéed up with a ton of garlic, crushed red pepper for a little heat, capers and kalamata olives for additional saltiness and combined with tomatoes to make a quick, flavor packed red sauce called puttanesca. I mean this sauce comes together in the time it takes to boil the pasta, and is so rich and flavorful that I would serve it to guests garnished with a little Parmesan cheese and a side of garlic bread. Note there is no salt added to this dish. Why? You don't need it when the anchovies, capers and olives bringing saltiness to the party. But please do give your pasta water a generous salting before you dump the pasta in, because it's the only chance you get to season the pasta. So next time you're in the canned meat aisle conquer your fear, grab a can of these little cuties and make this pasta. It may change your life. If not, it will at least change the way you feel about anchovies and, if you ask me, that's a culinary win!

Pasta Puttanesca (adapted from foodnetwork.com)

1 T. olive oil
6 cloves garlic, minced
1 (2 oz.) tin anchovy fillets, drained and finely chopped
1/2 t. crushed red pepper
20 kalamata olives, coarsely chopped
3 T. capers
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can diced tomatoes
1/2 t. pepper
1/4 c. parsley, chopped
1 lb. penne pasta, cooked according to package directions (feel free to use any pasta you like)
Shredded Parmesan cheese for serving, if desired

Heat a large skillet over medium heat and add the oil, garlic, anchovies and crushed red pepper. Saute the mixture until the anchovies melt into the oil and dissolve, about 3 minutes. Add the olives, capers, tomatoes, pepper and parsley. Bring the sauce to a bubble and reduce the heat to a simmer. Simmer for 8-10 minutes. Toss the sauce with the cooked pasta and top with Parmesan cheese if desired.

6 servings (414 calories each serving) according to my calculator on loseit.com