1.
Rinse the anchovy fillets under running water, then
pat them dry with kitchen paper.
2.
Repeat the above procedure with the capers.
3. Take the olives
and cut them into pieces. Last, chop the parsley and set
it aside; you will use it only at the end to garnish.
Now, that the Ingredients are ready, we start with the
sauce preparation.
4. Put
the Olive Oil into the pan and heat the oil on
medium/low heat. Crush the garlic with the blade of your
knife and add it into the pan.
5. Sweat
the garlic off for few minutes until it is golden in
color, then remove it from the pan and discard it.
6. Now, move your
pan away from the heat and wait for about a minute to
slightly cool the oil down. Then, add the anchovy
fillets.
7.
Stir and break the fillets down
with a spoon until they
have dissolved.
8. Bring
the pan back onto the heat, add the capers and the olives.
9. Give a
good stir for few seconds until the oil is hot again.
10. Next,
add the tomatoes and stir again.
11. Add the
chili and stir for few seconds.
12. Now,
cook on low heat for 15 minutes.
13. After
10 minutes, check for salt and season according to
taste.
Try to accompany this dish with a full
body red wine like Valpolicella o Bardolino. |
