Penne with anchovies

Eastside Road, October 14, 2015—

NOT EVERYONE LIKES anchovies, I know. Just as well; perhaps they'll be spared the fate of so many overfished species. We, of course, fans of Mediterranean cuisines that we are, like anchovies very much.

They make this dish aspire to the Hundred Plates, I think. It's a simple dish, probably an example of that Cucina povera that was trendy a few trends ago — you just chop up some salted anchovies (rinsed first, of course) and garlic and cook it in olive oil; toast some bread crumbs in a little skillet on the stove, and cook your pasta in the usual way.

Toss the pasta with the anchovy-garlic, garnish with the bread crumbs and chopped parsley. That's all there is to it.

Green salad afterward.

Salice Salentino, Epicuro, 2012: a little dull, but acceptable

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants