Martha stewart's one-pan pasta with a twist
Ragout and stew
Italian cuisine
We loved the original recipe not only for its convenient one-pan/single-step process but also for the delicious result. Preserving a small bit of sauce enhances that wonderful creamy texture of the final product. This minor variation with anchovies adds a subtle but effective fishy taste to the amalgam of the onion and tomato flavors. Of course, if you want more zest, increase the anchovy content. Seriously, this is the best meal-in-a-hurry pasta you can cook.
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