| Tomato and Anchovy Sauce 1/4 cup of olive oil
1 tablespoon of minced garlic
3 cups of crushed canned tomatoes
1 teaspoon of dried oregano
1/2 teaspoon of hot red pepper flakes
1/2 cup of chopped fresh parsley leaves
2 teaspoons of anchovy paste
4 tablespoons of drained capers
1 tablespoon of Cognac |
|
Heat the oil in a saucepan over medium high heat and sauté the garlic briefly without browning it. Add the tomatoes, oregano, hot pepper flakes, parsley, anchovy paste, and capers. Bring to a boil and simmer for 20 minutes, stirring often from the bottom. Stir in the Cognac and serve. |
-