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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preparation:. | 2. While retaining the oil, chop the anchovies finely, so that when included they will dissolve into the sauce. | 3. Blanch the olives by covering with cold water, bringing to the boil and draining. Then crush them with a rolling pin. | 4. Rinse the capers in water to remove the brine (or salt). | 5. The sauce:. | 6. Gently melt the onions, garlic and chillies in a generous amount of olive oil until the onions are translucent and begin to turn golden. | 7. Add the anchovy fillets, and the oil they were kept in; the olives; and the capers. Continue to cook over a medium heat for 2-3 minutes. | 8. Add the tomatoes and a small cup of water. The sauce will need cooking until the anchovies have almost dissolved away, so you may need to add more water later. | 9. Bring the sauce to the boil, and then reduce the heat and simmer for about 10 minutes. | 10. Season with salt and pepper. | 11. Serving:. | 12. This sauce is best served in a small quantity, mixed thoroughly into a pasta like fusilli that the sauce can "enter" rather than over the top like bolognese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled diced	28.0	6.537999999999999	0.77	0.07
garlic clove	2		peeled sliced	44.5	0.0	9.9	0.25
red chilies	2		crushed crushed	44.5	0.0	9.9	0.25
	50	g		44.5	0.0	9.9	0.25
black olive	50			44.5	0.0	9.9	0.25
caper	50			98.9	21.026999999999997	10.148	3.698
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
water	200			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.