Thursday Dinner: Anchovy pasta

Tonight, I decided to make pasta with whatever that was in my fridge and freezer. It was actually pretty good!

Anchovy pasta (for 2-3 people):
Your favorite pasta (enough for 2-3 people)
Canned anchovies (5-6) - I had them in my freezer
Cherry tomatoes (2 cups) - I had them frozen too, in a ziploc bag!
Artichoke hearts in a can (5) - from my fridge...
Dried wild mushrooms (few pieces)
Garlic (2 cloves)
Olive oil (1 Tbsp)
Salt
Pepper
Fresh basil - optional

1. Boil a potful of water and start cooking pasta.
2. Cut anchovies into halves. Cut artichoke hearts into quarters. If you're using cherry tomatoes that you have frozen, put them in water to defrost then cut them into halves. Soak dried wild mushrooms and cut them into bite sizes after they're soft enough. Peel and finely chop the garlic.
3. Heat olive oil in a pan. Saute garlic and anchovy until you smell garlic then quickly add artichokes and wild mushrooms in. Add cherry tomatoes. Add a pinch of salt and pepper. Mix well.
4. Add cooked pasta into the sauce and mix well. Put sliced fresh basil and mix well.

You could actually put any type of vegetables in as long as you keep the garlic, anchovy, and tomatoes in as the base. You could add like olives, spinach, broccoli, etc.

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