Roasted Potato and Halibut Puttanesca

I saw this recipe in the latest Bon Appetit and had to make it!  I love all things puttanesca - olives, anchovies, tomatoes, red pepper flakes, etc...yummmmmm!  This one can stand on its own or you can serve it up with some pasta for those starchy carb lovers out there.  I changed the recipe slightly: I used anchovy paste instead of filets, I roasted the potatoes and shallots right on a roasting pan, and I cooked the fish right in the tomato sauce instead of separately. It came out really good and is definitely one I would make again!

' Note: This recipe would work really well with tilapia as well. (Halibut can be a little expensive sometimes.)

Penne Puttanesca

I have been wanting to make this for a while but haven't because I haven't had the anchovies for it.  But over the weekend I went to Monsieur Marcel Gourmet Market to buy some.  And by the way, if you haven't been there you should go!  It's awesome!  They have all sorts of specialty foods, from olive oils to cheeses to anchovies and sardines.

The recipe I used is from David Rocco and it is really simple and REALLY tasty!  And don't be afraid of the anchovies - they just add flavor to this pasta and basically melt away in the olive oil.  They add a great flavor to the sauce.  I will definitely be making this again!  I think it took all of 15 minutes.