Anchovy Pasta Sauce with Olives

Well, getting back on track here with the recipes! Today we’ll be whipping up a little pasta and sauce. The sauce features on of best, healthiest, most under-appreciated, sustainable seafood choices…. Anchovies! With a healthy dose of olives, this sauce is perfect for meatless Friday meals.

Here’s what you’ll need:

  •  4 tbsps olive oil
  • 1 tin of anchovies packed in oil
  • 2 garlic cloves minced
  • 1 large onion minced
  • 1 can black olives chopped
  • Two dozen green olives sliced
  • 2 tsps capers drained
  • 1 tsp dry basil
  • 2 tsps oregano
  • 1/2 tsp black pepper
  • 16 ozs can of crushed tomatoes
  • 6 ozs tomato paste
  • 3/4 cup water
  • 1/2 cup marsala
  • 1/2 tsp red pepper flakes

In a medium saucepan combine olive oil and anchovies. Cook them over medium heat, stirring to mash them, about three to five minutes. Add garlic and onion and cook until tender, five minutes or so. Then stir in remaining ingredients and simmer, uncovered, half an hour or so. It will take a while for the flavors to coalesce into a unified sauce.

As the sauce is cooking, start your pasta. I like to use the mezze penne, and take a moment or two to call up some friends and invite them to lunch.

Pop the top of a bottle of local Long Island red wine and serve up some home entertaining.

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