This is a print preview of "Tomato Sauce with Anchovies & Capers" recipe.

Tomato Sauce with Anchovies & Capers Recipe
by Catherine Pappas

Tomato Sauce with Anchovies & Capers

This is a simple and yet delicious meal.

Enjoy with much love,

Catherine

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 5

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

Directions

  1. 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.
  2. 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.
  3. Prepare the water for the spaghetti and cook the spaghetti al-dente.
  4. 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.