This is a pasta sauce that started with Marcella Hazan’s recipe for spaghetti with anchovy and tomato sauce. We have tweaked it by adding, among other things, more tomato sauce and kalamata olives. Don’t be concerned if you dislike anchovies; their taste isn’t discernable. However, the anchovies definitely add depth to the excellent flavor of this sauce.
Ingredients
- 2 cloves garlic, finely or pressed
- 1/2 cup olive oil
- 3 tablespoons finely chopped parsley
- 1 28 oz. can of whole tomatoes (chopped roughly or broken up with a potato masher)
- 1 28 oz. can of tomato sauce
- 1 tin of flat anchovies
- 1/2 cup of kalamata olives, sliced
- 1/2 teaspoon salt
- Salt and pepper to taste
Instructions
- Put the garlic in a saucepan with the oil and sauté over medium heat until it colors slightly. Add the chopped anchovies and parsley and sauté for another 30 seconds, stirring constantly. Add the tomatoes, the tomato sauce, the olives and the salt. Stir well.
- Adjust the heat so the sauce cooks at a gentle but steady simmer for 30 minutes.
- Stir frequently. Taste and add salt and pepper as needed.
- Serve with pasta, cooked until al dente. This sauce can be prepared in advance, and reheated before using.
- Serves 4 to 6.
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