BazzaMcKenzie wrote:
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sounds good.
Here's a tip for garlic ... break a clove off the bulb, lie the flat of a broad knife on it and bash it with your fist. It crushes the garlic and then the paper is easily removed. You can chop the garlic a bit more if you want, but its usually enough for me.
Your receipe reminds me of "whores pasta" - which was said to be a favorite of Napoli whores because it was quick. I'll have to think about it a bit to remember what goes in it, but it include anchovy fillets, rough chopped tomatoes garlic and olive oil.
I don't think I ever heard the name, it was just something the first wife knew how to make. It wasn't till on a dig I mentioned it and the head arch was Italian and knew the slang name and yeah it was quick and I won't go any further then that with the slang. I like the tomato add in you mentioned, give that a try. Never tried to improve on it, could think of a couple other things that would blend in fast too. Garlic and I came to much those same terms along time ago, hammers work just fine. I still like the paste better then the fillets, easy to find in any good Italian section in a store. easy to store and keeps for a long time.
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