| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 loaf crusty bread, thinly sliced
- 1/4 cup extra-virgin olive oil
- 6 to 8 large Italian anchovy fillets
- 4 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 2 pints grape tomatoes
- 4 tablespoons capers, drained
- 1/4 cup chopped pitted oil cured olives
- 1/2 cup chopped flat-leaf parsley
Instructions
- Heat the oven to 325 degrees F. Arrange the bread on baking sheets in a single layer. Toast in the oven until evenly golden, 12 minutes. Remove from the oven and set aside.
- Heat the olive oil in a skillet with tight fitting lid over medium to medium-high heat. Add the anchovies and stir to melt into the oil. When they are broken up and melted, stir in the garlic, red pepper flakes, tomatoes, capers and olives and cover the pan. Cook 7 to 8 minutes more to burst the tomatoes, then uncover. Mash any stray tomatoes with a potato masher or wooden spoon and fold in the parsley. Transfer the sauce to a serving bowl and serve with the toasts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 318 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 13 g |
| Cholesterol | 15 mg |
| Sodium | 1151 mg |
| Serving Size | 1 of 6 servings |
| Calories | 318 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 13 g |
| Cholesterol | 15 mg |
| Sodium | 1151 mg |
Reviews
Terrific!! We had a couple for dinner last night and I fixed this recipe. Everyone loved it……they even asked for the recipe. It’s definitely in my recipe box for future use. Yum!!
OMG!!!!!soooo good
This sauce Rocked! We used it on home made pasta and it was about as good as it gets! We live at 9,300 feet so extra eggs and olive oil were a must! Yummy O!
I am planning to make this for a Holiday party. Has anyone tried making it ahead and refridgerating? I am wondering how it would hold up, or if being stored for an amount of time and chilled would cause the anchovies flavor to be too strong.
We were looking for a bruschetta-like recipe and I remembered seeing this one. I heated the oil and added the anchovies. I could only find canned at my local market, so I ended up using a whole tin. I have never cooked with anchovies much, so I wasn’t sure what to expect. They splattered and smelled up the house and I was wondering if I had ruined it. I added the garlic and parsley then the tomatoes and left the lid on until they split. I omitted the capers all together and I forgot the hot pepper flakes. I added thinly sliced pieces of parmigiano reggiano to my sliced bread and topped with the tomato/oil mixture and put in the oven for about 10 minutes. The result was fantastic. The mixture of the salty cheese and anchovy/garlic infused tomatoes was delicious.
We have made her shrimp puttanseca (very tasty dish and so I was eager to try this. It’s VERY tasty. The only addition was about 2 teaspoons of balsamic vinegar to cut the saltiness of the anchovies and capers.
Definitely a MUST TRY!
This is an EXCELLENT basic Italian tomato sauce. You can also add bacon bits, or Italian sausage, chicken…almost unlimited combinations possible. With no reservations at all I recommend others try this. It will become your ‘go to’ sauce. Put it over ANYTHING not just toast(Crostini), pasta, fish, sliced roast meats etc.
DO IT!!!!!!