Reviewed: Apr. 18, 2012

very nice. I did the same as the recipe, but I made some pasta sauce and put that on top of the finished pasta.and it was amazing taste.

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Reviewer:

Rooman

Reviewed: Jan. 13, 2012

Lovely recipe as is, and ridiculously easy. However, the second time I made it, I threw in some dry white wine, chili flakes, and fresh sliced basil (at the very end or as a garnish, so the flavor is vibrant). I served the pasta alongside steamed kale... YUM!!

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Reviewer:

lesbeauxreves

Reviewed: Jan. 13, 2012

Used 1 can of anchovies, 3 large cloves thinly sliced garlic and 1/2 onion thinly sliced. Did not use all the water - only a splash or two and 1/2 # angle hair. I loved it - hubby said it was interesting. My aunt used to make this when I was a little girl and I loved it - thanks, Dennis, for the recipe. I'll be making this again and again!!

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Reviewer:

DinnerDiva

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Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Saint Augustine, Florida, USA

Reviewed: Jul. 18, 2011

Awesome! Cheap, easy, delicious! Not too salty and mixed with a little grated parmesan or romano cheese gives it a little heft too. Will be making this over and over1

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Reviewer:

codyluckydog

Reviewed: May 12, 2011

Classic flavor, simple, and cheap! I was looking for a recipe so I could finally use some cans of anchovies and get them out of my way...but this tastes so good (eating it now) I think I will put anchovies on my next grocery list! Next time I plan on trying it out with less water.

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Reviewer:

Tess

Cooking Level: Expert

Reviewed: Feb. 28, 2011

Amazing!! I love anchovies!! This was fantastic. I used a reviewers suggestions and added veggies and it was great!! Thank-you!!

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Reviewer:

Emily M

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Milton, Ontario, Canada

Reviewed: Feb. 12, 2011

This is a good recipe. I added the green onions as recommended by another reviewer. I also added a can of diced tomatoes with the liquid, skipping the water. Next time, I will reduce the amount of olive oil by two tablespoons. Overall, this is a keeper!

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Reviewer:

A. Geisler

Cooking Level: Intermediate

Reviewed: Dec. 12, 2010

Very good recipe! If you enjoy traditional, authentic Italian cuisine, you will enjoy this recipe. The only modification I made to the recipe is as follows: - I substituted 3 (2.0 oz.) cans of Anchovy Filets for 1 (2.0 oz.) can Anchovy Filets, chopped. The reason for the substitution: My husband is Italian and the recipe matches the same method utilized by his Mother (from Italy), with the exception of the quantity of anchovies. In her preperation, she uses one can of anchovy filets in olive oil and it has always produced a mild fish flavor as opposed to the overpowering anchovy flavor, by using three. Top with freshly grated Italian cheese (of your choice) and enjoy! =)

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Reviewer:

XTAPOLAPOCET

Cooking Level: Expert

Reviewed: Oct. 31, 2010

I actually was about to post this same recipe as it was passed down from my Italian grandmother. Fabulous recipe. I have gotten friends to fall in love with it when they didn't even LIKE anchovies! it is on the salty side (which I feel is offset a little by the garlic). If re-heating, drizzle a little water over the pasta because this is a dry sauce.

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Reviewer:

Rosalie

Reviewed: Oct. 23, 2010

Wow. Very tasty. Had some leftovers anchovies from making Caesar salad the night before and this was a great way to use them up. I topped it off with Parmesan cheese.

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4 users found this review helpful