Anchovy Confetti Sauce

Anchovies add another depth of flavor to dishes, like in this one.


April 2010 | By Rachelle Santos
Anchovy Confetti Sauce
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at a glance

Main Ingredient

Fish and Seafood

Type

Pasta

Preparation Time

00:00:00


Date Published

April 2010

Anchovies add another depth of flavor to dishes, like in this one. Its strong taste is what makes you love or hate it.  Noodles to match: angel hair, fettuccine, linguine, spaghetti

Serves 2 to 3 
Prep Time
15 minutes to 
Cooking Time
15 to 18 minutes

 

3 tablespoons olive oil
1/2 cup chopped onions
1/2 tablespoon minced garlic
1/3 cup red bell pepper,
      cut into 1/4-inch pieces
1/3 cup eggplant,
     cut into 1/4-inch cubes
3/4 cup tomatoes, peeled,
     seeded, and chopped
1/4 cup red wine
1/4 cup water or vegetable stock
1 tablespoon chopped fresh basil
2 teaspoons chopped parsley
1/2 teaspoon dried rosemary
8 anchovy fillets, chopped
1/4 cup sliced black olives
1 1/2 tablespoons capers
salt and pepper to taste

 

1  Heat oil in a large nonstick frying pan. Sauté onions until soft. Add garlic and cook until fragrant. Add red bell pepper, eggplant, and tomatoes. Cook until soft, about 10 to15 minutes.

Add wine and reduce to half. Add water or stock and let vegetables simmer for 3 to5 minutes. Add basil, parsley, and rosemary. Mix well.

Stir in anchovies, olives, and capers. Season with salt and pepper; mix well. Continue to cook for 1 minute.

 



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