The clean out the fridge pasta sauce I always seem to think of when I make this. Optional extra, add in some diced up roast capsicum!
Ingredients
1 punnet of cherry tomatoes, riper the better
10 black olives, pips removed
1/2 white onion
1 red chilli
1 teaspoon of capers
1/2 glass white wine
1 garlic clove
2 marinated anchovies
Fresh basil
Olive oil
Method
Dice up the garlic clove and chilli, your choice to keep the seeds in or not. Add a good serving of olive oil to a pan and heat. Add the garlic, chilli, capers and anchovies. As the anchovies cook they will melt down into the oil.
Add the olives, onion diced and tomatoes halved. Once the onions start to be come translucent add the wine to the pan and allow the sauce to cook down. Taste and season if need be but remember that the anchovies and capers will add salt to the sauce. Finish with plenty of fresh basil to serve.
Chanel's Tapas Bar 