Note: Both Recipes Serve 6
* please, please do not omit the anchovies. Even if you think you don’t like anchovies I promise you will like them in this recipe—once sautéed they develop a rich, nutty but mellow flavor with no fishy “aftertaste” whatsoever. The anchovies really are essential to giving this dish a savory, complex umami quality and must not be left out! By the way, I use anchovies a lot and find anchovy paste the most convenient way to cook with anchovies on a day to day basis. Look for anchovy paste in the supermarket right next to the anchovy tins.
Version 1
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Version Two:
Ingredients:
• 3 pounds oven-dried tomatoes (recipe above)
• 4 cloves chopped garlic
• Cold-pressed extra virgin olive oil, to taste
• 4 cups cooked gluten-free penne
• 2 cans (15 ounces each) cannelloni beans, rinsed and drained
• “Real” salt or Himalayan salt, to taste
• Freshly ground black pepper, to taste
• ½ cup chopped fresh basil
Directions:
Find it online: https://cleancuisine.com/easy-dinner-recipes-for-the-family/