Pasta with anchovies and garlic

Eastside Road, January 4, 2012—

IL COMMISSARIO MONTALBANO was on the screen (one of our little pleasures, a set of DVDs borrowed from a friend), so I couldn't help sing out my praises of tonight's dinner as I went to the stove for a second helping:

Mamma mia, cosa bella
pasta fatta cogl'alici…

Lindsey cooks the penne in the usual way, meanwhile melting chopped anchovies and garlic in a little olive oil. Some broccolini flowerets got tossed into the pasta along with the anchovies. Nothing more, nor nothing needed, but the green salad, made tonight with chopped shallots, oil, and sherry vinegar. A little fruit for dessert, and the last of Thérèse's delicious buckwheat galette, which I will miss.

Cheap Pinot grigio