- Olive oil
- 2 and a half medium sized onions, chopped.
- 9 – 10 cloves of garlic, chopped.
- 1 Large tin of tomatoes (800g)
- 1 normal tin of tomatoes (400 g)
- 1/2 kg of black olives, stoned and chopped roughly
- 1 Tablespn dried oregano
- 1 dessertspoon dried basil
- Two handfuls of fresh parsley, chopped finely
- 1 tin of anchovy fillets, chopped finely
- 1 tin of anchovies rolled with capers, chopped finely
- Green Tabasco sauce
- A hot chilli sauce
- Chop onions and garlic and fry gently in a good amount of olive oil until soft.
- Add tinned tomatoes and chop roughly with scissors in the pan, bring to the boil and simmer for about 20 minutes. Take off the heat and us a blender to get a smooth sauce.
- Return to the heat and add the stoned, roughly chopped olives. Cook for another 5 minutes.
- Turn off the heat, add dried herbs, chopped parsley, finely chopped anchovies and Tabasco and chilli sauce to taste.
- Re heat just before serving with pasta and grated parmesan cheese.
This is my recipe and a great way to feed a lot of people very cheaply. Off course if you add a lot of red wine to drink during the making and eating of the dish it is even better.
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