Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3/4 cup finely chopped yellow onions

  3. 1 tablespoon minced garlic

  4. 2 anchovy fillets, minced

  5. 1/4 cup chopped pitted cured black olives, such as kalamata

  6. 3/4 teaspoon crushed red pepper flakes

  7. One 16-ounce can crushed tomatoes

  8. 1 tablespoon tomato paste

  9. 2 tablespoons chopped fresh flat-leaf parsley

  10. 2 tablespoons chopped fresh cilantro

  11. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a saucepan over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 4 minutes. Add the anchovy fillets, olives, and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.

  2. Add the tomatoes, tomato paste, and 1/4 cup water. Stir well. Simmer, uncovered, until the sauce has thickened, about 20 minutes.

  3. Add the parsley and cilantro, and season with salt and pepper. Serve hot.

  4. Yield : about 2 1/2 cups


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