Ingredients Jump to Instructions ↓

  1. 1/4 c olive oil

  2. 2 tbsp capers, drained and rinsed

  3. 1/2 c pitted and sliced Gaeta or Kalamata olives

  4. 6 anchovy filets, packed in oil

  5. 2 garlic cloves, minced

  6. 1/2 tsp red pepper flakes

  7. 1 tbsp chopped Italian parsley

  8. 28 oz imported Italian plum tomatoes, drained and hand crushed

  9. salt, if desired

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium heat. Add capers, olives and anchovies, saute until the anchovies dissolve, 1-2 minutes. Add garlic, red pepper flakes and parsley, saute 1 minute. Stir in the crushed tomatoes and allow to simmer for 5 minutes. Taste and add salt if desired before serving.


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