I came late to the anchovy party. For a long while I avoided them, harboring a childhood timidity to their pungent fishiness. Luckily that notion changed when I experienced anchovies in dishes where they did not stand out, but rather melted into the dish, amplifying flavor and producing a wonderful yet elusive umami quality that kept me digging in for more. In this recipe, the anchovy teams up with a cast of like-minded strong flavors to produce a robust and feisty puttanesca-inspired dish. I serve it simply as is, but it may also be served with pasta or rice.

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