I've never seen "pasta fritta" before, so when Anchovies offered it as a special, I had to try it. This is basically a pie of half-cooked pasta (rigatti, maybe?), prosciutto, sausage, mushrooms, and fontina. They bake this to semi-solidity, then batter and fry it! I got a slice that looked like about a sixth of what must have been a 14" diameter pie, served on marinara. Not so healthy, but it was certainly delicious, with the fontina providing a kind of oozy cement that held the whole thing together, with some nice crunch on top and bottom (maybe just pan-fried, not deep-fried).
Really delicious, and I could only finish about half of it after the largish green salad beforehand, about par for the course here. Add a reliably lovely chicken parm and pasta for my date, a $24 bottle of Chianti, and the check came to under $50 with tax. Another fine, nice-priced meal, with the usual friendly and efficient service. The inclement weather made for (astonishing) immediate seating at prime time on a weekend night. Gotta love this place.