There was a shop near our apartment in Rome that sold specialities from Puglia in southern Italy -- mostly great buffalo mozzarella. Was run by an oldish woman who bossed around her grumbly husband. We started calling the shop the Puglia Lady's. She spoke quickly, so it was hard to understand her. But she was very happy to slow down and give any advice asked. This was one of her recipes, a very simple Roman favorite, despite that she was from Puglia. As always, the better the ingredients, especially the anchovies, the better this tastes. Also, watch the pasta like a hawk. This can get mushy quickly.

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