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Sunday, 22 March 2015

Easy Tomato Sauce with Anchovy & Kalamata Olives

Recipe Title: Easy Tomato Sauce with Anchovy & Kalamata Olives 

By: Miriam Borys

Servings: 4


2  lbs grape tomatoes (1 large basket)
6 garlic gloves - diced
1/2 tin (6) anchovies
1 tsp. anchovy oil (from the can of opened anchovies)
3 tbsp. olive oil
1 tsp. oregano
1/2 tsp. red pepper flakes or hot sauce
1kg pasta of choice. Today I am using a delicious Spinach and cheese ravioli as a treat for our guests Julie and Ken from Tsawwassen BC 

Rinse grape tomatoes well and drain. Process tomatoes in blender until finely chopped but not pureed. Pour chopped tomatoes into a mess strainer to drain and drain while you are prepping the rest of the meal occasionally pressing gently pressing down to remove most of the liquid. Keep the tomato liquid separate in a bowl and tomato pulp in strainer as you will be using both.
Heat your skillet and add oils. Dice up garland add to hot oil with oregano and anchovy fillets.
Cook on medium heat so  it doesn’t burn.
Add tomato water and continue to cook until the tomato water is reduced by half.
Add tomato pulp, olives and cracked pepper.
Continue to cook for 5 minutes. At this point you are able to stop the cooking if you are making this ahead of time. Store sauce in the fridge until needed.
Cook pasta to el dente in a large pot and drain off pasta reserving some of the pasta water.
Return tomato sauce to the store and bring it up to the boil.  Add 1 cup of pasta water and hot sauce. Cook for 3-4 minutes.
Pour over your favourite pasta.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

tomato pulp after water removed

saute anchovy fillets and need to dice up anchovies as they naturally fall apart when cooked.

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