This sauce is extremely robust! Very flavorful and impressive for a crowd. This pairs really nicely with grilled shrimp or chicken on top. —ADRIENE
yellow onion (small dice)
garlic cloves (minced)
fennel bulb (small dice)
1 1/2 cups
pitted kalamata olives (rough chop)
capers (rinsed in water)
artichoke hearts (rough chop)
red pepper flakes
28 oz cans crushed tomatoes
fresh chopped parsley
salt & pepper
In This Recipe
Pour the olive in a large pot and get hot. Add the onions and sugar, cook for 15 minutes.
Now add the diced fennel and cook for another 10-15 minutes until light caramelization.
Add the minced garlic, anchovy paste, and chili flakes. Cook for a couple minutes.
Now add the capers, olives, and artichokes, cook for 5 minutes on low heat.
Add the crushed tomatoes. Bring to a boil and then turn down to a simmer and cover loosely with the lid.
Cook for 1 hour. Adjust salt and pepper and add the parsley. Cook your pasta in boiling water and drain. Serve the sauce over the pasta with freshly grated Romano cheese or whichever you prefer. Enjoy!