1 onion, peeled and diced
30 ml (2 tbsp) oil
1 carrot, scraped and chopped
425 g (15 oz) canned tomatoes
2 tomatoes, skinned and chopped
60 ml (4 tbsp) white wine
1 bay leaf
3 - 4 basil leaves or 5 g (1 tsp) dried basil
salt and freshly ground pepper
10 g (1 tbsp) capers, chopped
1 small can anchovies
50 g (2 oz) stoned black olives
3 drops Tabasco sauce
7 g (1 tbsp) freshly chopped parsley
30 ml (2 tbsp) oil
1 carrot, scraped and chopped
425 g (15 oz) canned tomatoes
2 tomatoes, skinned and chopped
60 ml (4 tbsp) white wine
1 bay leaf
3 - 4 basil leaves or 5 g (1 tsp) dried basil
salt and freshly ground pepper
10 g (1 tbsp) capers, chopped
1 small can anchovies
50 g (2 oz) stoned black olives
3 drops Tabasco sauce
7 g (1 tbsp) freshly chopped parsley
method
1. Put the onion into the oil in a frying saucepan over a low heat.
2. Allow to cook gently for 4 minutes, add the crushed garlic and carrots. Turn in the oil for another minute.
3. Add the tomatoes, the white wine, bay leaf, basil, some seasoning and 4 anchovy fillets. Bring to the boil and simmer for 30 minutes. Sieve or liquidize into a measuring jug.
4. Return to the saucepan and add chopped capers, the remainder of the anchovies chopped into small pieces, chopped olives and the spicy Tabasco sauce. Re-heat gently.
5. Serve with 450 g (1 lb) cooked pasta with Parmesan cheese served separately.
2. Allow to cook gently for 4 minutes, add the crushed garlic and carrots. Turn in the oil for another minute.
3. Add the tomatoes, the white wine, bay leaf, basil, some seasoning and 4 anchovy fillets. Bring to the boil and simmer for 30 minutes. Sieve or liquidize into a measuring jug.
4. Return to the saucepan and add chopped capers, the remainder of the anchovies chopped into small pieces, chopped olives and the spicy Tabasco sauce. Re-heat gently.
5. Serve with 450 g (1 lb) cooked pasta with Parmesan cheese served separately.
serving amount
makes 600 ml (1 pt)
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