I travel a lot for work. When I get home I always want a delicious home cooked meal to eat. The problem is, I don't usually want to stop into the supermarket at 9pm after being on the road for 6 days. Which is why I love this recipe. It's quick and delicious. And I almost always have all the ingredients on hand. <br />Being such a simple recipe I think it's of the utmost importance that the quality of the ingredients be top notch. I always buy the best canned tuna and anchovies I can find, packed in olive oil. (And I buy a few when my favorite brand goes on sale). <br />My Italian husband also taught me this little tip. The longer the jar of anchovies have been sitting open in the fridge the stronger the taste gets. (I only like a hint of 'anchovy' taste in my food.) So I always adjust the amount of anchovies in my recipes accordingly.

Share: