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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/4 cup chopped onions

  3. 1 tablespoon minced garlic

  4. 3 Italian plum tomatoes, finely chopped

  5. 1/3 cup pitted and halved black olives (such as Kalamata)

  6. 2 teaspoons finely minced anchovy fillets or anchovy paste

  7. 1 tablespoon chopped parsley

  8. 1 tablespoon chopped basil

  9. 1 teaspoon chopped oregano

  10. 1 teaspoon salt

  11. Black pepper

  12. 1 stick unsalted butter, cut in

  13. 8 pieces chilled

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes.

  2. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

  3. Yield : 1 1/3 cups

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