Anchovy Pasta Sauce- An Italian Christmas Eve Tradition

2 cans of anchovies in olive oil
2 cans of tomato puree 28 oz each
4 cloves of garlic minced
2 tbsp of fresh basil and 2 tbsp of fresh parsley chopped
1 cup of water
red pepper flakes/black pepper to taste
I added  2 tbsp of Kalamata olives
Check for salt




In a large pot place the anchovies with the olive oil in the pot on semi hight heat and let the anchovies melt into the oil. After they have melted add the rest of the ingredients and let simmer for about 25 mins and I usually place in a crock pot until ready to serve.
In our family we traditionally use angel hair pasta  when we serve.

WW points are zero for the sauce I just count the pasta

Baccala Salad

2 pounds of salt cod (baccala)
1/4 cup of EVOO
juice of 2 lemons and zest from 1
20 olives , I used kalamata olives
2 cloves of garlic chopped
3 tbsp of fresh basil chopped
1 tbsp of fresh parsley chopped
1 tbsp of capers
black pepper , red pepper flakes and salt to taste

Place fish in a large pot of fresh water and place in a cold area. Change the water frequently for several days.
Place fish in a large pot of water and bring to a boil and boil for about 15 mins on a low simmer. Drain and let cool a bit. In a large bowl add the rest of your ingredients and combine well. Flake the fish and add to the bowl and toss well.  Keep kool and serve at room temp.

For WW I just count the olive oil and the whole recipe is 17 points so give it a few points depending on the amount you use.

Fennel/ Anise Salad 4 sp for the whole salad

1 fennel bulb
1 tbsp of extra virgin olive oil
salt/pepper/ red pepper flakes to taste
fennel fronds

Cut off top of fennel and slice bulb thin removing  core. Toss with EVOO and seasonings and marinate for a few hours at room temp. I add a few of the fennel fronds  Enjoy!