Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers
OK OK I understand you’re confused – That’s not Bocatelli it’s Camponelli because that’s what I had in the cupboard tonight. I am putting this recipe up because it is truly one on my top 10 favorites of all time. I can eat this once a week and I actually have to keep it down to once a month.
It’s simplicity incarnate and delivers an astonishing amount of flavor. You can serve this as an appetizer course or as a main. It’s spicy a bit fishy and very tomato – y. You know that’s not a word. Don’t be surprised when people say to you I thought it sounded terrible – anchovy or capers how horrible! But I loved this!!!!
You also don’t serve cheese of any kind with this dish!
Pasta’s that are used traditionally for fish recipes are Linguini, Bocatelli and of course Spaghetti. Super thin pasta’s doesn’t do well here and not being a purist I can have this with Penne or several other short pasta’s.