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Tomato Anchovy Sauce
Pasta Sauce |
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3 small cans of tomato sauce
3 cans of flat anchovies (no capers)
1-2 cans black olives, pitted and sliced
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2 small cans black olives, sliced
3 cans water, using the sauce cans
4-5 large garlic cloves, minced fine
handful of fresh parsley, flat leaf, chopped up
1 lb. Vermicelli or thin spaghetti
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Put a little olive oil in a saucepan and saute the garlic and parsley for a few minutes on low.
Add the anchovies, oil included, into the saucepan. Stir around. They will dissolve.
Add the three cans of tomato sauce and the water. Stir.
Add the olives. Stir.
Cover and simmer about an hour or so. Sauce should be thin. Add more water if needed.
Cook pasta in a large pot of boiling water. Drain. Serve with the sauce.
Have a green mixed salad and Italian bread with this and you have a nice, easy, meatless meal.
Note: I hated anchovies until I had this sauce. You can detect just a hint of the fish.
Enjoy!
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Preparation Time: |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Betty
New Jersey
United States |
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| This recipe has been viewed 4256 times. |
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