- Total Time
Full of the bold flavors of olives, capers, anchovies and garlic. Great tossed with pasta or used to simmer chunks of fish in, for a flavorful seafood stew.
olive oil1 Tbsp, extra virgin, divided
uncooked onion(s)1 small, sweet variety, chopped
minced garlic1 ½ Tbsp
anchovies canned in oil drained4 average, rinsed, patted dry, chopped
canned tomatoes28 oz, diced, in juice
canned tomato paste2 Tbsp
olive(s)10 medium, kalamata, pitted and chopped
capers2 Tbsp, rinsed
table salt¼ tsp, or to taste
red pepper flakes¼ tsp, or to taste
fresh parsley⅓ cup(s), fresh, chopped (optional)
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 6 minutes.
- Add garlic and anchovies; reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
- Stir in tomatoes, tomato paste, olives, capers, salt and pepper flakes; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 6 minutes.
- Remove from heat; stir in remaining teaspoon oil and parsley (if using). Yields about 1/2 cup per serving.