Elements:
PASTA (I usually use THIN WHOLE WHEAT SPAGHETTI…thin because I don’t like the thick whole wheat noodle texture!)
Half a can of ANCHOVIES, a good-quality brand that packs them in olive oil
OLIVE OIL, EXTRA VIRGIN OLIVE OIL
About a tablespoon CAPERS, drained
RED BELL PEPPER, rinsed and diced
ONION, diced
FENNEL BULB, cleaned and diced
CANNED DICED TOMATO (You can throw in some fresh diced too.)
OLIVES, pitted and roughly chopped (I prefer Kalamata olives but I had none to use that day.)
BLACK PEPPER to taste
SALT if needed (The anchovies and capers add a good amount of salt already.)
FRESH PARSLEY, chopped (Also didn’t have any of this that day.)
Application:
Boil your pasta until al dente per package instructions.
In a separate large pan or pot, drizzle some olive oil and saute the anchovies, capers, bell pepper, onion and fennel until the anchovies are dissolved and the veg is tender-crisp. Add your tomatoes, olives, and pepper, stir it up and let it simmer until your pasta is ready.
Drain the pasta, toss in with the sauce, divide onto plates, sprinkle with parsley, and enjoy with your family!
Tips:
For those who do not like fish, know that the anchovies add distinct flavor but it is not a strong “fishy” flavor and they basically dissolve while cooking. You won’t even notice them when it’s chow time.
