I found a pasta dish that fits all of those criteria.
The ingredients are basic. Olive oil, tomatoes, onions, mushrooms and a green vegetable like asparagus. The seasoning is straight forward, just a little sea salt, black pepper and, if you like, a pat of sweet butter. By the time the pasta is al dente, the sauce is finished.
If you have enjoyed spaghetti alla puttanesca in an Italian restaurant, my recipe is similar but with more delicate flavors.
Even people who don't like anchovies by themselves fall in love with this sauce because the anchovies dissolve, binding together all the flavors. The result is an earthy, deeply satisfying dish.
Anchovies, a gift from the sea
Anchovies are a ubiquitous ingredient in Mediterranean cuisines. Stop in a neighborhood cafe in Northern Spain, as I did in the cathedral town of Burgos, and you will certainly have a tapas with an anchovy filet skewered along with a pepper, pickle and an olive or two. Those delicious filets are front and center on the dish, displayed in all their fish-filet-glory. With an espresso or an ice cold glass of beer, nothing is better for an afternoon snack.
Use high quality Spanish or Italian anchovies preserved in oil. Do not use salt preserved anchovies, ones wrapped around capers or filets with skin.
Anchovies are sold in 2-4 ounce tins or glass jars. I buy anchovies in larger quantities like Flott's 28 ounce tin. That way I always have them in the refrigerator to add to deviled eggs or tapenade. Kept in an airtight container and submerged in oil, the anchovies will keep for months.
Best Ever Pasta Sauce
Use a quality pasta like De Cecco or, if available, fresh pasta. For this dish, I prefer a medium weight pasta like spaghetti, pappardelle, ziti, orecchiette or penne.
Chopped fresh tomatoes can be used, but they are not as flavorful as roasted tomatoes which have an earthy sweetness.
Roasted tomatoes can be prepared ahead and kept refrigerated in an airtight container for up to three days or frozen for up to three months.
During the winter at the Santa Monica Farmers Market, there are still farmers who bring tomatoes to market. Sold at a deep discount because they are misshapen and cracked. These "ugly" tomatoes are beautiful inside. With a little care and the discolored parts cut away, a roasted winter tomato has a delightful, deep-flavored sweetness.
To add crunch and visual contrast, add a lightly cooked green vegetable. Depending on what is available I use green beans, asparagus or broccoli greens.
Time to prepare and cook: 15 minutes
1 pound pasta, a quality brand or fresh
1 tablespoon kosher salt
10-16 anchovy filets depending on taste
2 tablespoons extra virgin olive oil
1 whole large tomato, washed, pat dried, stem and any blemished skin cut away
1 pound asparagus stalks, washed, stem ends snapped off
1 small yellow onion, washed, root and stem ends and outer skin removed, chopped into large dice
1 cup brown, shiitake or Chanterelle mushrooms, stems trimmed, dirt removed, lightly washed and pat dried, thin sliced top to bottom
1 tablespoon sweet butter (optional)
Pinch cayenne powder (optional)
1/4 cup chopped Italian parsley, washed, pat dried, leaves only, finely chopped for garnish
1/4 cup freshly grated Parmesan or Romano cheese
Sea salt and freshly ground black pepper to taste
Preheat oven to 450F.
Cut tomato into 3 large, round slices. Line baking sheet with Silpat or nonstick sheet. Place tomato slices on sheet and place in oven. Cook 10 minutes. Remove from oven.
Place large pot on stove filled with water to within 4" of the rim. Add kosher salt. Bring to boil.
Cut asparagus stems into 1/4" rounds. Leave the last 2" of stem attached to the spear. Set aside.
Heat 1 tablespoon olive oil in large frying pan on medium flame.
When the salted water boils add pasta. Stir well and stir every 3 minutes for even cooking. Do not cover. Place a colander in the sink next to a heat-proof measuring cup.
Sauté onions until translucent in the heated oil. Add mushrooms and asparagus. Stir well and sauté 3-4 minutes.
Push vegetables to one side of the frying pan to clear space for the anchovy filets. Add another tablespoon olive oil. Allow 1 minute to heat. Using a sturdy fork, gently stir the anchovies into the heated oil until they dissolve. Toss the vegetables in the sauce.
Tear apart the tomato slices. Add the bits and pieces and all of the accumulated oils from the baking sheet into the sauté pan. Add sweet butter (optional) and a pinch of cayenne powder (optional). Stir to melt butter. Toss well to integrate the sauce and coat the vegetables.
To prevent sticking, toss pasta.
Just before serving, transfer pasta into frying pan. Separate any that are sticking together. Toss to coat with sauce. If a little more sauce is needed, add 2 tablespoons pasta water and toss. Add more pasta water if more sauce is desired and stir.