We developed this recipe several years ago when we were asked to cook on-air for the Nashville Public Television (NPT) pledge campaign. It was such a hit with the crew and volunteers (and countless guests in our homes) that we decided to send it on to Gourmet magazine. They published it in their “Sugar and Spice” section. Don’t be afraid of the anchovies! They complement the other ingredients without really being discernable on their own. (We don’t even tell our guests that they’re in there, and no one has guessed yet.) Once you’ve got the ingredients ready, this dish takes only about 5 minutes to cook. Serves 4

1 lb. bowtie pasta (farfalle)
¾ c. chopped onion
1 garlic clove, minced
2 T olive oil
2-oz. can anchovy fillets, drained and minced
28-oz. can chopped tomatoes
1 T balsamic vinegar
½ t. dried hot red pepper flakes
2 T drained capers
2 oz. thinly sliced prosciutto, chopped (about ½ c.)
¼ c. finely chopped fresh basil
Salt and pepper to taste
Freshly grated parmesan cheese to taste

Cook pasta in boiling water until done. (We like it a little al dente, but you’re on your own for that decision.) While pasta is cooking, sauté onion and garlic in oil until onion is softened. Add anchovies and cook, stirring, 1 minute. Add tomatoes with juice, vinegar and red pepper flakes and cook until slightly thickened. Add capers, prosciutto, basil and salt and pepper to taste and cook until heated through.

Drain pasta and toss with the sauce. Serve with parmesan.