Olive oil

2 cloves minced garlic

6 anchovy fillets

2 tablespoons capers, drained and patted dry

¼ teaspoon crushed chili pepper flakes

1 cup crushed San Marzano tomatoes

salt and pepper


1. Preheat a skillet and add olive oil, garlic, anchovies, capers. Cook until the anchovies have dissolved, then add the chili peppers and tomatoes. Cook for about 10 more minutes at medium heat and correct the seasoning with salt & pepper if needed.

See more: North American, Sauté

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