Description: “A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.”
Notes: I had more than six fillets from the tin I opened earlier in the week, and I was wary of putting them all in, but I figured it couldn’t hurt.
We all sat down to eat this and after a couple bites, I looked up and said, “Well, here’s something I never thought I’d ever say: I really think this could use more anchovies.”
I gave it about half a lemon’s worth of juice for an acid note, because I think everything tastes better with a little acid, and other than needing a few more anchovies, this was really great.
Rating: She may not look like much, kid, but she’s got it where it counts.