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.

Anchovy Pizza

Well, it’s that time… time to talk anchovies. Yes, it’s time to use those wonderful, little, salty treats from the seashore.  The strong taste that people associate with anchovies comes from the curing process that they under go on their way to the can, so to say. They are gutted, salted, brined, and then canned in either oil or water. I don’t care what those heathen say… anchovies for pizza are best when canned in oil.

  • Pizza dough
  • 1/2 cup tomato sauce
  • 1/4 pound shredded mozzarella
  • 3-4 anchovy filets or more to taste
  • 1 tablespoon capers
  • Olive oil
  • Oregano
  • Basil

Take the baking tin or pizza stone and brush with olive oil. Lay out the dough on the tin or stone. Make sure the edges of the pizza are a little raised so the sauce stays in the middle of the pizza.

Now preheat the oven to 425F.

While the oven is heating, brush the top of the pizza round with olive oil, and cover with the tomato sauce. Now add the toppings and leave the pizza to stand for about 15 minutes. When the oven is hot, bake the pizza for 15-20 minutes, until the edges are becoming crispy.

Serve immediately.

Oh, BTW – anchovies are environmentally friendly…

http://www.nmfs.noaa.gov/fishwatch/species/anchovy.htm