Friday, 14 February 2014

Tomato and Anchovy Sauce

1 tbsp olive oil
1 garlic clove, sliced
8 anchovy fillets
Pinch and dried chilli
400g tinned Italian chopped tomatoes
Flat leaf parsley
Salt and pepper

Heat olive oil in a pan, add the garlic and anchovy fillets then cook for about two minutes until the anchovies have dissolved.

Add the dried chilli and then the chopped tomatoes and simmer gently for around twenty minutes.

Add the chopped flat leaf parsley and season.

Serve with pasta.

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