Here's my version of a traditional central Italian "midnight snack" pasta:

• Cook spaghetti until toothily al dente, then tossing with a little olive oil after it has been rinsed off and transferred to a bowl
• While the pasta is cooking, begin simmering anchovies -- I used two standard-sized cans -- in olive oil
• Add crushed red pepper and garlic to taste
• As the mixture starts to thicken to the point of not sliding easily across the bottom of the man, add a little white wine to deglaze it, turning down the heat until the sauce is barely bubbling
• Toss in a few handfuls of raisins and about half as many capers
• Add the juice of two lemons
• As the sauce thickens to the consistency you desire, grate pecorino romano cheese
• Once everything is done, sprinkle the cheese over the pasta liberally, then toss with the anchovy-raisin-caper sauce
• Try not to eat as much as I did tonight

Although the combination of salty, sweet and sour flavors might not seem like a good match for the cheese to some, I was overwhelmed by the heady savor of the combination.

Tags: everyday, food, recipe
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