Anchovy Pasta

20231129, #breakfastdiary 907, -4°C/mostly cloudy, 20min/workout(L) After losing my sense of smell to COVID last year, I figured now was the perfect time (since I wouldn't have to fight through the fishy smell) to finally make anchovies myself, so I bought 1kg of fresh anchovies, cured them, and even made pasta with them — but it turned out less tasty than I'd hoped. There are several reasons for that, which I'll sort out another time, but for now: let's just buy anchovies. They're cheap and delicious. Ingredients: 3 cloves garlic, 2 cherry tomatoes, 3-4 anchovies, about 10 capers, butter (adds an explosion of flavor🌋, optional), pasta, salt Since this is an oil-based pasta, heat plenty of olive oil in a pan and sauté or gently poach the capers and anchovies over low heat. Add the garlic and tomatoes. Add the pasta and a cup of pasta water, stir well, and once it's cooked through, turn off the heat, add a knob of butter, and mantecare by stirring vigorously before plating. Enjoy~ *Recipe from the YouTube channel #matsuryeong. - 20231129, #breakfastdiary 907, -4°C/mostly cloudy, 20min/workout(L) Ingredients: 3 cloves garlic, 2 cherry tomatoes, 3-4 anchovies, about 10 capers, butter (adds an explosion of flavor🌋, optional), pasta, salt Since this is an oil-based pasta, heat plenty of olive oil in a pan and sauté or gently poach the capers and anchovies over low heat. Add the garlic and tomatoes. Add the pasta and a cup of pasta water, stir well, and once it's cooked through, turn off the heat, add a knob of butter, and mantecare by stirring vigorously before plating. Enjoy~ *Recipe from the YouTube channel #matsuryeong.