This is a healthy, vegetarian meal that doesn’t skimp on flavor. I’m not talking about your average pasta and sauce recipe. What we’ve got is strong flavors sautéed and reduced with some veggies and then mixed with whole wheat pasta and a sprinkle of intensely flavored Asiago cheese.
You’ll never guess the key ingredient; it’s anchovies. If you're not into fish, keep reading, I have a plant based substitution. Now, I realize most Americans are terrified at the idea of these little fishes, however, pretty much all of Asia and Europe know how to enhance flavors with fish. The best pork loin I’ve ever had, had anchovies fillets in the three pepper sauce. It doesn’t take much anchovy to bring depth of flavor to a any savory dish. I recommend anchovy paste (you'll find it next to capers and olivesor with Italian Foods ) or fish oil (look in the Asian food section) then you won’t have to figure out how to store part of a leftover tin.