- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
5
Tomato Sauce with Anchovies & Capers
Description
This is a simple and yet delicious meal.
Enjoy with much love,
Catherine
Sponsored Results
add to shopping list Ingredients
1 – 28 oz. can crushed tomatoes
1 bunch of fresh Italian parsley – chopped
1 bunch of fresh basil – chopped
6 cloves of garlic – chopped
½ cup of chicken broth
1 – 2 oz. can of anchovies with capers in olive oil
pinch of sugar
Few dashes of red pepper flakes
Few dashes of dried oregano
Few dashes of black pepper
Olive oil – for drizzling
1 box of your favorite spaghetti
Romano cheese for grating
Preparation
Heat a large frying pan with olive oil and add the parsley, basil and garlic. Sauté until the garlic softens and the basil and parsley wilt.
Add the tomatoes and simmer a minute or two then add the chicken broth and the seasonings and a pinch of sugar. Simmer for a few minutes. Add the anchovies with capers and then add all of the seasonings to taste. Simmer a few more minutes.
Prepare the water for the spaghetti and cook the spaghetti al-dente.
Drain the spaghetti and add it to the sauce. Drizzle with olive oil, add a few dashes of red pepper flakes and grated Romano cheese. Toss the spaghetti and tomato sauce and grate a little more cheese on top.
