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Tomato Sauce with Anchovies Recipe

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Tomato Sauce with Anchovies is a simple Italian-inspired sauce with tomatoes, garlic, olive oil, chili, and anchovies that melt into the sauce for deep umami flavor. Ready in about 30 minutes, it is delicious with pasta, vegetables, seafood, or toasted bread.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 5 anchovy fillets packed in oil, drained
  • 4 garlic cloves, thinly sliced or minced
  • 1/2 teaspoon red pepper flakes
  • 1 can (28 ounces) whole peeled tomatoes or crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • Salt, to taste
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil, optional
  • 1 teaspoon fresh lemon juice, optional

Instructions

  1. Heat the olive oil in a large skillet or saucepan over medium-low heat.
  2. Add the anchovy fillets and cook for 1 to 2 minutes, stirring and gently mashing them with a wooden spoon until they begin to dissolve into the oil.
  3. Add the garlic and red pepper flakes. Cook for 30 seconds to 1 minute, stirring frequently, until fragrant without allowing the garlic to brown.
  4. Add the tomatoes. If using whole peeled tomatoes, crush them by hand before adding or break them apart in the pan with a wooden spoon.
  5. Stir in the oregano and black pepper and bring the sauce to a gentle simmer.
  6. Reduce the heat to low and simmer uncovered for about 20 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Taste before adding salt, as the anchovies may provide enough saltiness on their own.
  8. Stir in the parsley and optional basil. Add the lemon juice if desired for a brighter finish.
  9. Remove from the heat and serve immediately, or cool before storing.

Notes

  • For extra briny flavor, add 1 to 2 tablespoons drained capers with the tomatoes.
  • For a puttanesca-inspired variation, add about 1/2 cup chopped Kalamata or black olives during the final 10 minutes of cooking.
  • For more heat, increase the red pepper flakes to 1 teaspoon or add finely chopped fresh chili with the garlic.
  • For a sweeter, more substantial sauce, sauté half of a finely chopped onion until soft before adding the anchovies.
  • For additional depth, add 1/4 cup dry white wine after cooking the anchovies and garlic, then reduce it for a few minutes before adding the tomatoes.
  • For a smooth sauce, use crushed tomatoes or carefully blend the finished sauce with an immersion blender.
  • Store in an airtight container in the refrigerator for 3 to 4 days.
  • Freeze the sauce in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.
  • When serving with pasta, use a little reserved pasta cooking water to loosen the sauce and help it coat the pasta.

Nutrition

Find it online: https://thefamilycooking.com/tomato-sauce-with-anchovies-recipe/