Ingredients for Anchovy Olive Pasta Sauce
- 1/4 cup extra virgin olive oil
- 1/4 cup oil-cured anchovy fillets, packed in oil
- 2 cloves minced garlic
- 1/2 small finely chopped yellow onion
- 1/2 cup pitted Kalamata olives (halved)
- Green Olives
- Capers
- Dried Basil
- Italian Seasoning
- pinch black pepper
- Tomatoes
- Tomato Paste
- Water
- Marsala
- 1/4 teaspoon red pepper flakes
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How to Make Anchovy Olive Pasta Sauce
- Heat 1/4 cup extra virgin olive oil in a medium saucepan over medium heat.
- Add 1/4 cup packed oil-cured anchovy fillets and cook, stirring frequently to break them down into a paste, for 3-5 minutes until fragrant.
- Add 2 cloves minced garlic and 1/2 small finely chopped yellow onion. Cook until softened, about 5 minutes.
- Stir in 1/2 cup pitted Kalamata olives (halved), 1/4 cup chopped fresh parsley, 1/4 teaspoon red pepper flakes (optional), and a pinch of salt and black pepper.
- Simmer uncovered for 15 minutes, stirring occasionally, allowing the flavors to meld. Taste and adjust seasoning as needed. Toss with 1 pound cooked pasta and garnish with freshly grated Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
42g
Fat
14g
Carbs
7g
