You either love 'em or hate 'em. Regardless, anchovies are valued around the world for their briny flavor and incredible versatility. Because you can easily smash them into a paste, anchovies can be stirred into dressings (think Caesar), dips (think my Green Olive Dip), and sauces, like this one or our simple pasta with anchovies and onions. They lend a salty, wee-bite briny, meaty umami bomb of flavor to a dish. I promise you won't find this pasta overly fishy, just alluring.