From our companion site:
It is common knowledge that the amount of Omega-3 acids in fish make them a good source of lean protein. However, there are many issues with commonly eaten seafoods in the way they are caught and the amount of mercury and other harmful toxins food in many fish. Two recent Sundance movies “The Cove” and the “End of the Line” highlighted some of these issues along with “The Cold Hard Truth About Fish” in the Dec 08/Jan09 Issue of Adventure Magazine. So in keeping with the mantra of “eat low on the food chain”, here is a simple pasta recipe as we near the end of the week, and time and energy are waning.
10 + cloves of garlic sliced
cherry tomatoes sliced in half
2 cans of flat anchovies
Shredded Parmesan cheese
1 lb penne or rigatoni pasta
Lightly brown garlic in oil, add anchovies. Stir regularly to facilitate the anchovies breaking up to a semi-paste consistency. Add tomatoes. Stir and simmer for 10-15 minutes. Add pasta and sprinkle with Parmesan cheese and parsley. Mangia!
Capers might be a nice addition as well.
Recipe compliments of Diane Bracey ‘80