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This is a quick and easy dish whether for a weeknight meal, or a nice meal to serve dinner guests. The traditional recipe was invented in Naples, Italy, possibly around the mid 20th century, but possibly earlier. The story told to me was, the women of the evening made this dish between clients because it was quick to prepare. And that it is!

2 Tablespoons Extra Virgin Olive Oil
2 Anchovies or 1-1/2 Teaspoons Anchovy Paste
1/4 – 1/2 Teaspoon red Pepper Flakes
2 Garlic Cloves, Sliced
1-28oz Can Diced Tomatoes
3 Tablespoons Capers, Drained
1/2 Cup Sliced Kalamata Olives
1-12oz Jar Artichoke Hearts, Drained and Halved
2 Tablespoons Fresh Parsley, Garnish
4 – 6-8oz Cod Fillets
12 oz Spaghetti, Linguine, Or Bucatini

Preheat oven to 400°. Bring a 6-quart pot of water to a boil. In a 12”-14” skillet, add olive oil, anchovies, garlic, and red pepper flakes, depending on how spicy you like it, anywhere from 1/4 to 1/2 teaspoon. Sauté for 3 minutes, add the tomatoes, capers, olives, and artichoke hearts to the skillet. Bring up to a simmer. Taste the sauce and adjust seasoning if needed. Season the fillets with salt and pepper. Nestle the fillets into the skillet, and place in the preheated oven. Bake for 12 minutes. Cook the pasta according to the package. Once the pasta is drained, take a scoop of sauce and toss the pasta. Divide onto 4 plates. Add the fish fillet and smother in the remaining sauce. Add some fresh parsley for garnish, optional. Serve with a side salad and crusty bread.

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