Serves 2
For the sauce:
2 cloves garlic, finely chopped
50g anchovies, drained
175g pitted black olives, chopped
1 fresh red chilli, de-seeded and chopped
1 heaped TBS capers, drained
450g tomatoes, skinned and chopped
1 rounded TBS tomato puree
1 dessertspoon fresh basil, chopped
2 TBS extra virgin olive oil
Salt and freshly ground black pepper
For the garnish:
Fresh basil, chopped
Parmesan cheese, freshly grated
To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly until the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper – but no salt yet because of the anchovies.
Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left. Toss in the basil (set aside for the garnish) and serve over a large green salad with freshly grated parmesan on the top.
