As we get closer and closer our Mexican Getaway with Bobby Bandiera, I thought it would be great to share this delightfully simple, yet incredibly tasty recipe which Bobby was kind enough to give to me a few years back.

As you all know, I have a passion for food and a passion for music. The two go hand in hand with me. My friend Bobby, is a master of music and a very good cook too.

His music resume looks like a who’s who of rock and roll. He’s a member of Bon Jovi’s band, has played with Bruce Springsteen many times, and has been a long time member of Southside Johnny & The Asbury Jukes.

He is one of the funniest guys I know with a wicked sense of humor. I really enjoy hanging out with Bobby, which is why I am so excited for our upcoming trip to Mexico. With Bobby, there’s always great laughs, lots of drinks, terrific food and of course, great music. Enjoy!

You'll need:

I lb. #8 pasta

5 cloves of garlic

4 tbls. Olive oil

3 cans anchovies

Parsley, finely chopped (optional)

How to put it together:

Pour oil into sauté pan, low heat. Add chopped garlic (fresh). Lightly brown garlic. Then add 3 cans of anchovies. Let anchovies dissipate. Pour over cooked pasta, and mix well. I like to add some fresh chopped parsley at the end, to give it a little color and brighten up the dish. Enjoy!

This recipe comes from Big Joe Henry's Big Jersey Cookbook