• Romaine salad with anchovy and fresh basil vinaigrette: Combine 1½ teaspoons anchovy paste, 1½ teaspoons Dijon mustard, and 1 tablespoon red wine vinegar. Add 2 tablespoons canola oil, stirring constantly with a whisk. Stir in 1 tablespoon chopped fresh basil. Place 8 cups torn romaine lettuce leaves in a large bowl. Add dressing, toss to coat. Sprinkle salad with ¼ cups shredded Parmesan cheese.
• Warm sourdough bread
Total Time: 35 minutes
1. Boil water for pasta.
2. While pasta sauce cooks: • Make salad dressing • Cook pasta • Heat bread