Prep 10 mins
Cook 15 mins
A lovely warming sauce; a good sinus-clearer; or just some proper traditional Italian cooking! This sauce announces itself at full volume, because of the chillies, but is also full of flavour. It is pantry food - a sauce that can be thrown together from ingredients you can keep in the cupboard for months at a time. This is the simplest recipe for it I have found, but is still delicious. When condensed down there may not seem to be much sauce, but you want to treat this like pesto - a small quantity swirled through lots of pasta, rather than drowning in sauce. If you try to split this only between two you may find it too rich.
- 1 small onion, peeled and diced
- 2 garlic cloves, peeled and sliced
- 2 dried red chilies, crushed (or 2tsp crushed chilli flakes)
- 50 g anchovies packed in oil
- 50 g black olives
- 50 g capers, large
- 400 g chopped tomatoes
- 200 ml water
- While retaining the oil, chop the anchovies finely, so that when included they will dissolve into the sauce.
- Blanch the olives by covering with cold water, bringing to the boil and draining. Then crush them with a rolling pin.
- Rinse the capers in water to remove the brine (or salt).
- The sauce:.
- Gently melt the onions, garlic and chillies in a generous amount of olive oil until the onions are translucent and begin to turn golden.
- Add the anchovy fillets, and the oil they were kept in; the olives; and the capers. Continue to cook over a medium heat for 2-3 minutes.
- Add the tomatoes and a small cup of water. The sauce will need cooking until the anchovies have almost dissolved away, so you may need to add more water later.
- Bring the sauce to the boil, and then reduce the heat and simmer for about 10 minutes.
- Season with salt and pepper.
- This sauce is best served in a small quantity, mixed thoroughly into a pasta like fusilli that the sauce can "enter" rather than over the top like bolognese.