The best pizza crust I have ever made -- used a pizza stone (of course!) and a recipe from the Moosewood cookbook. It came out really bubbly and crispy. The first pizza is topped with feta and olives and anchovies and capers (mmmm...salty!)



The second is topped with pesto and homegrown tomato.



And for dessert? Orange & olive oil cake, garnished with rosemary...

X-Posted to cooking and with some minor (and non-instructional) commentary to elcooks



1 lb spaghetti
1/4 C. olive oil
2 cans Italian plum tomatoes, drained and chopped
1/2 C. small pitted olives
1/4 C. capers
1 tin of anchovies, coarsely chopped
~4 large cloves of garlic, chopped
1 tea oregano
red pepper flakes to taste, ~ 1/4 tea.
Chopped parsley, optional
Grated cheese, to garnish

Put water up to boil. When you are nearly ready to put the pasta in the water, put the heat on under your skillet. Put the pasta in the boiling water. Put the olive oil and tomatoes in the skillet and allow the mixture to come to a boil. Add each item, one at a time, combining before adding the next thing. When you get to the anchovies, mush them up into the sauce; they will mostly dissolve. Drain the pasta and return to the pot. Add the sauce to the pasta and toss well. Serve with grated cheese, a loaf of bread, a nice red table wine, and you’re done, unless you want a green veg, too.

Where do you guys get your anchovy paste? Is it available in standard supermarkets or Trader Joe's (so I can avoid shipping costs)? What brand do you use? What do you use it for besides Caesar salads?

I am making Pasta Putanesca, but I can't use anchovies because one of the people I am cooking for is allergic to fish. They have some vegetarian worcheshire. I was wondering if I can use that to substitute the anchovies. Any other suggestions would be much appreciated.

Thanks in advance for your help.