Oh yum, Randi. I love anchovies paired with tomatoes. REC: Puttansca Sauce (low fat)
I don't know how I missed this recipe the first time around, yum!
I made this with fresh yellow and red tomatoes, the whole tin of anchovies, and a 3 ounce bottle of capers with brine. Also a hand full of fresh parsley. It turned out so good.
* Exported from MasterCook *
Puttansca Sauce (low fat)
Recipe By : Great Good Food/ Julie Rosso
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces Sauces
Silver Palate
Amount Measure Ingredient -- Preparation Method
2 ounces anchovy filets -- undrained
6 garlic cloves -- crushed
35 ounces plum tomatoes
2 tablespoons sun-dried tomatoes -- chopped
2 1/2 ounces capers -- drained
1/2 cup pitted coarsely chopped black olives
1/2 cup dry red wine
crushed pepper flakes
1 pinch sugar
sage
2 tablespoons balsamic vinegar
fresh ground pepper
Place the anchovies and garlic in a heavy medium-sized saucepan. Mash thoroughly into a paste. Add the tomatoes, capers, and olives, and stir over medium heat. Reduce the heat to low and add the remaining ingredients; simmer uncovered, for an hour. Taste and adjust the seasonings. Serve over 8 ounces of thin spaghetti.
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