This simply delicious recipe can be created with ingredients found in your pantry. Great 'as is' for a vegetarian dish, or add chicken or shrimp! —Pamela Gelsomini
Large Onion - chopped
Large Garlic Cloves - Chopped
2 oz Can Anchovy Filets
14 oz Cans Diced Tomatoes
Red Pepper Flakes
Lemon (juice and zest)
2.5 oz Sliced Black Olives
Fresh Basil - Chiffonade
Pasta - Fettuccine
In This Recipe
Heat olive oil in a large skillet with sides.
Sauté onion and garlic until soft and fragrant.
Add the anchovies, including the oil, and stir until they begin to dissolve.
Add tomatoes, puree, basil, oregano, sugar, salt, black pepper, red pepper flakes, and red wine to the pan.
Bring to a low boil and let cook for 15 minutes, stirring frequently to let the flavors meld and sauce reduces slightly. You can cook longer to further develop the flavors, but reduce heat and cover the pan.
Add capers, lemon, and black olives to the pan and cook for another 5 minutes. Optional Add frozen shrimp or cooked chicken and cook until the shrimp are pink and cooked through or chicken is warmed through.