An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 8 anchovy fillets packed in oil, drained
- 1 medium shallot
- 3 cloves fresh garlic
- 1 generous cup flavorful black olives such as gaeta
- 2 tablespoons capers
- 1 pint cherry tomatoes
- 2/3 cup tomato sauce
- 2 tablespoons parsley
- 1 teaspoon red chili flakes
- 1/3 cup extra virgin olive oil
- 1/4 cup white wine
- Salt
Directions
1.
Finely
chop
the
garlic
and
the
shallot.
Place
them
in a
large
skillet
with
the
olive
oil
and
the
chili
flakes.
2.
Finely
chop
the
anchovy
fillets
and
add
them
to
the
skillet.
Heat
the
skillet
over
medium
heat
until
the
garlic
and
shallots
begin
to
sizzle.
Sauté
for
1 -
2
minutes
and
then
add
the
wine
to
the
pan.
Simmer
for
2 -
3
minutes.
3.
Clean
the
cherry
tomatoes
and
add
them
to
the
skillet.
If
the
liquid
in
the
pan
has
evaporated,
add
1/4
cup
of
fresh
water
as
needed.
Cover
the
pan
and
cook
for
approximately
5
minutes.
4.
Add
the
olives
to
the
skillet.
5.
If
the
capers
were
packed
in
salt,
rinse
them
very
well
and
drain.
Otherwise,
drain
the
capers
well
and
add
them
to
the
pan.
Sauté
the
mixture
for
3 -
5
minutes.
6.
Add
the
tomato
sauce
to
the
pan
as
well
as
1/4
cup
of
fresh
water.
Stir
the
pan
well
to
mix
all
ingredients
thoroughly.
Cover
the
pan
and
simmer
the
sauce
for
10 -
12
minutes.
7.
Uncover
the
pan
once
the
mixture
appears
thoroughly
cooked.
If
the
sauce
appears
too
thin,
raise
the
heat
to
medium-high
and
simmer
the
sauce
uncovered
until
it
reduces
to
your
desired
consistency.
If
the
sauce
is
too
thick,
add
fresh
water
as
needed
to
thin
the
sauce
to
your
preferred
consistency.
Taste
the
sauce
and
add
salt
as
necessary.
8.
Clean
and
finely
chop
the
parsley.
Add
it
to
the
sauce.
Mix
well
to
combine.
Once
the
sauce
reaches
your
desired
consistency,
turn
off
the
heat
and
serve
over
your
favorite
pasta.
