1. Preparation:. 2. While retaining the oil, chop the anchovies finely, so that when included they will dissolve into the sauce. 3. Blanch the olives by covering with cold water, bringing to the boil and draining. Then crush them with a rolling pin. 4. Rinse the capers in water to remove the brine (or salt). 5. The sauce:. 6. Gently melt the onions, garlic and chillies in a generous amount of olive oil until the onions are translucent and begin to turn golden. 7. 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. 8. 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. 9. Bring the sauce to the boil, and then reduce the heat and simmer for about 10 minutes. 10. Season with salt and pepper. 11. Serving:. 12. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
