Anchovy Confetti Sauce

Anchovies add another depth of flavor to dishes, like in this one. Its strong taste is what makes you love or hate it. Pasta 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.

2  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.

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

Photography by At Maculangan | Prop Styling by Liezl Yap and Rachelle Santos | Cheeses available at Mickey's Delicatessen