Well it’s been an interesting week! I am sure this happens to all website owners at some point, but my host has been having issues for most of the week. It was an unexpected break in my publishing schedule, but it was a very busy week anyway. I suppose it will happen! I’m excited to be back.

I can’t believe it’s almost Friday. Where did the week go? It’s time to watch some World Cup action, sip some beer in the backyard and work on some new DIY projects. I’m currently shopping for a hardwood buffet table to refinish. If you’ve got a lead in the PDX area, let me know.

This pasta recipe is another favorite we cooked from the June issue of Bon Appetit. BA always has such amazing simple pasta recipes. This one is no exception.

And of course, I love this recipe because of the heavy anchovy use. Salt, umami, and the best smell ever make them a welcome addition to this dish and the perfect balance to the sweet tomatoes that break down into a chunky sauce.

We will definitely be making this fast, tasty dish again. I actually ate the last leftovers for lunch today, and it reheated beautifully. So note to self: make more next time.

Here’s what you need:
1/3 lb. bucatini
4 Tbsp. unsalted butter
Anchovies (gaugue this based on how much you like them. BA recommended two fillets… we did about 2/3 of the tin
4 sliced garlic cloves
1 large can of tomatoes, drained
Sat and pepper
3 Tbsp. chopped fresh herbs, such as basil and parsley
Parmesan for topping

Cook the bucatini according to the package directions, then reserve 1/2 cup of the cooking liquid and drain the pasta.

In a heavy skillet, heat the butter and cook the anchovies and garlic, stirring until the anchovies are broken down and the garlic has softened. Add the drained tomatoes and salt and pepper. Cook until the tomatoes fall apart, about ten minutes.

Finally, toss in the pasta and cooking water and cook for another 2-3 minutes. Serve covered in chopped herbs and with chunks of Parm for good measure.