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Old 03-05-2013, 05:08 PM   #5
Join Date: Feb 2013
Location: Philadelphia
Posts: 40


Pasta. I usually heat up anchovies in some olive oil and it kind of liquifies them. I then add that to some tomato sauce (it can be home made or store bought). Adds a delicious flavor. Just be sure to cover the pan when your heating them because they "pop." Also there is a Mario Batali recipe out there that I've made a few times and is to die for. Search google or food network for "spaghetti with caramelized onions, anchovies and bread crumbs." Definitely one of the better pasta dishes I've had. A word to the wise though, make sure you buy the whole, big anchovies. They are infinitely better than the ones that come in the can. You do have to remove the backbone yourself but it isn't that hard.
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