20 minutes
A robust and flavorful sauce that combines the tang of capers, the umami of anchovies, and the brininess of olives with a spicy tomato base.
cups
Garlic Clove, chopped
each
cups
Capers, rinsed, drained, and chopped
tablespoons
Black Olives, chopped and pitted
cups
teaspoons
Flat Leaf Parsley, chopped
cups
Anchovies, soaked, filleted, and chopped
each
1. Sauté Garlic
Begin by heating one-third of a cup of olive oil in a heavy saucepan over medium heat. As the oil warms up, add six chopped garlic cloves. Stir them gently and let them cook until they start to sizzle, releasing their rich aroma.
2. Combine Main Ingredients
Pour in one cup of Simple Tomato Sauce, then stir in three tablespoons of rinsed, drained, and chopped capers, along with a quarter cup of chopped pitted black olives. Sprinkle in a quarter teaspoon of dried chile flakes and a quarter cup of chopped parsley. Let everything cook together for about five minutes, until the ingredients are well combined and the sauce is simmering gently.
3. Add Anchovies
Incorporate three chopped, salt-packed anchovies that have been soaked and filleted. Stir them into the sauce and let them cook for an additional one to two minutes, allowing the anchovies to dissolve into the sauce and add a subtle depth of umami flavor.
4. Final Seasoning
Take a moment to taste your sauce. Depending on your preference and the saltiness of your ingredients, you may need to adjust the seasoning with a pinch of salt. Your vibrant and aromatic sauce is now ready to complement any dish you choose.
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