A crowd-pleasing recipe that is quick enough to whip up on a weeknight and will keep ’em coming back for more.
Every once in awhile, I stumble upon a recipe that everyone in my little family approves of.
This is that.
It doesn’t happen often.
Maybe one out of every eight recipes?
Give or take.
Sometimes I will deconstruct a recipe along the way, adding more of something for Nick, less of something for Madeline, to make it a crowd-pleaser.
But when I can just MAKE something and have everyone EAT IT?
That there is a good time.
And here we are.
This recipe originally appeared in the June issue of Bon Appetit magazine, and I love how quick and easy it is.
Thirty minutes start to finish.
Even with cats, dogs, and kids underfoot.
Pasta dishes, for the most part, are usually a homerun in the O’Malley household. And Nick LOVES green olives. I, for one, adored the bread crumbs.
And NO ONE knew they were eating anchovies.
Because, if you didn’t know, if you mash or cook anchovies, there is no fishy taste AT ALL. Mashing or cooking them just bring out their saltiness.
Trust me, because I hate anchovies.
Now that the homework, sports, cheer, scouts grind has started, recipes like this are exactly what you need in your back pocket. You can easily keep the ingredients stocked at all times and have a good, solid dinner on the table in half an hour.