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
Anchovy Confetti Sauce
Anchovies add another depth of flavor to dishes, like in this one.
Ingredients
Anchovy Confetti Sauce
- 3 tablespoons olive oil
- 1/2 Cup onion chopped
- 1/2 tablespoon Garlic minced
- 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 vegetable stock
- 1 tablespoon fresh basil leaves chopped
- 2 teaspoons parsley sprigs chopped
- 1/2 teaspoon dried rosemary
- 8 anchovy fillets chopped
- 1/4 Cup black olives sliced
- 1 and 1/2 tablespoons capers
- Salt to taste
Instructions
- 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.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
