Tonight I made Spaghetti con Aglio e Olio with Tomato and Onion Salad. (I was sweet and found the recipe for you! ;-) ). I used plain anchovies and added crushed red peppers.
The book says this:
If you think you don't like anchovies, you're wrong. The anchovies will melt into the oil and break up completely. Help break them up with a wooden spoon as they cook. Once they melt into oil, the anchovies will no longer taste like fish, but like salted, toasted nuts in garlic oil.
The tomato and onion salad is as follows:
1 fistful parsley (I see now that the recipe calls for flat-leaf, and I used regular parsley. Oh well!)
4 tomatoes, chopped
1 small white or yellow onion, quartered and sliced thinly
Mix all together and drizzle with olive oil and season with salt and pepper.
I also served crusty bread with olive oil and balsamic vinegar. It was a great meal...and it only took me 35 minutes start to finish! It had a "fancy" air to it, like something you would pay a lot of money for at an Italian restaurant, and it really didn't cost that much to make!