Annie Bell's Anchovy and Tomato Sauce with A Kick

Name: Annie Bell's Anchovy and Tomato Sauce with A Kick
Yield: 4
Cuisine: International
Ingredients: 3tbsp olive oil; 2 garlic cloves, peeled and finely chopped; 6 salted anchovy fillets, sliced; 1 x 400g tin chopped tomatoes; ¼ tsp crushed dried chilli; 1 heaped tbsp small capers; 100g pitted black and green olives, sliced; 2tbsp coarsely chopped flat leaf parsley; sea salt

Over a year ago 1,938 views

Serves: 4

Main Course

Ingredients

3tbsp olive oil
2 garlic cloves, peeled and finely chopped
6 salted anchovy fillets, sliced
1 x 400g tin chopped tomatoes
¼ tsp crushed dried chilli
1 heaped tbsp small capers
100g pitted black and green olives, sliced
2tbsp coarsely chopped flat leaf parsley
sea salt

Accompaniment

Description

Some like it hot, and this intense creation will satisfy the most adventurous of palates.

Method

1
1. Heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and anchovies and cook for a minute, mashing the anchovies into the oil.
2. Add the tomatoes and the chilli and simmer for about 7 minutes until the sauce is glossy and thickened, stirring occasionally. Stir in the capers, olives and parsley and cook for a minute longer. Taste for seasoning and add a little salt if necessary.
3. Toss the sauce with hot, cooked and drained spaghetti or other long pasta (about 400g dried weight). Serve immediately with parmesan scattered over, and a drizzle of olive oil.