This is an original Paul Woodford recipe, and it’s the first time I’ve written it down. If you’re still hungry after trying this, check out my hash cookbook for more recipes.
This is a simple pasta dish that’s easy to make with around-the-house ingredients (well, our house anyway). Don’t be squeamish about the anchovies . . . they add flavor to the dish, but without the strong salty taste people associate with anchovies on pizza. You can make the sauce with or without tomatoes. If you want to make a fancier meal, serve it with salad on the side.
Ingredients
- 1 T butter
- 3 T olive oil
- 4-5 garlic cloves, sliced thin
- 1 can anchovies, drained
- pepper to taste
- fresh chopped parsley
- pasta (your choice)
- bread
- Parmesan cheese
Optional Ingredients
- 1 15-oz can diced tomatoes
- pinch of basil
- pinch of oregano
Directions
In medium frying pan, heat butter and olive oil. Add garlic and anchovies, sauté lightly. Break up and mash anchovies as they cook. When garlic and anchovies are ready, add pepper and parsley. Boil pasta in separate pot, drain. Return pasta to pot. Add the sauce and toss until the pasta is coated. Serve with crusty French or sourdough bread and freshly-grated Parmesan.
If you like your sauce red, simply add the optional ingredients after the garlic and anchovies are ready.
Notes
Donna and I have prepared this dish with all kinds of pasta. For some reason, it’s better with a chunkier pasta – we prefer penne or farfalle.