Recipes: Anchovy Feast Part 2

Anchovy Spaghetti

Ingredients for 5

- 10-15 anchovies cut in half

- 1/2 red onion, thinly sliced

- handful of capers

- olive oil

- wheat pasta

- water

- salt

Instructions

Sauté red onions in olive oil on low heat until onions soften. Add capers and anchovies. Bring water to a boil with salt and cook pasta following instructions. Strain pasta and add it to the onions, anchovies, and capers. Give it a little mix and season. 

Cod in Tomato Sauce with Anchovies

I had this dish at a restaurant in Palermo. Unfortunately I don't remember the name of the restaurant or the dish so this is just an approximations of how I were to recreate the dish. Again, I'm totally eyeballing the quantities. 

Ingredients for One Serving

- 4 oz. fresh wild cod

- 1/2 tomato passata

- handful of cherry tomatoes, halved

- handful of capers

- handful of  pitted olives, whichever ones you like, sliced 

- about 4 anchovies, sliced in half

- 1/4 red onion, diced

- 1 tablespoon olive oil from the anchovies

- 2 garlic cloves, sliced

- spring onion, sliced

Instructions

Preheat oven to 180C. In a medium sauce pan heat olive oil. Add red onions, cherry tomatoes, olives and sauté. Once they've softened add the tomato passata and bring it to a simmer. Add capers. Turn heat off and mix in anchovies. Place cod in an oven proof dish. Cover with sauce and sliced garlic. Bake for about 10-13 minutes. Top with spring onion and serve.