My Comfort Food of the Moment

Yes, it's pasta. Whole wheat pasta with an anchovy, lemon juice and olive oil sauce topped with a blend of grated romano and parmesean cheeses, with a spoonful of capers to finish it off. It's surprisingly easy to make and exactly what I've been in the mood for the past couple of weeks. I know it's not for everyone, as many people don't look twice at anchovies. But if you've ever had a decent Caesar salad, and enjoyed it, I think you'll love this as well:

Ingredients:

Pasta of your choice, cook enough for 2 Servings

1 Tin of Anchovies packed in Olive Oil

Juice of half a lemon

1/4 cup good quality Extra Virgin Olive Oil

Grated Cheese (Romano or Parmesean, or both)

Optional: Small spoonful of capers, drained



Directions:

1. Cook pasta according to package directions. Drain, and set aside in bowl.
   
2. In a blender, combine whole tin of anchovies, olive oil, and lemon juice and blend until mixture is finely pureed. Pour mixture over pasta to taste.
   
3. Sprinkle with grated cheese and add capers if desired.
   

Note: I sometimes throw in a handful or two of spinach leaves into the cooking pasta just before I'm about to drain it. Just wait until it wilts, then proceed with the rest of the receipe. You can be proud that you're eating your veggies!