Salted anchovies are a staple of my pantry.
They are a “flavor booster“ and the reason – Liguria old cook knew without knowing – is that they bring umami to any dish. Umami, what? Umami is the 5th sense of taste (jointly with sweet, salty, sour and bitter) discovered at the beginning of 1900 by a Japanese scientist. It simply brings savoriness to the dishes. For more info on the fascinating word of Umami check the official Umami website.
In Ligurian cuisine we add them as a base to many sauces, stews, soffritto, just because it enhances the flavors of dishes without living any fish taste.
But, they are also a great ingredient on their own, especially when you are in a rush and you want to prepare a very last minute pasta.
This is my dinner saving recipe. I make it in 10 minutes when I have an empty fridge or an empty mind.