There are many forms of this sauce which originates in Italy. This version is a great accompaniment to many barbecue dishes, especially fish. You could also mix it with cooked pasta as a side dish. The best way to make this sauce is to add the ingredients in the order shown with a little simmering time between each, Don't be too fussy about exact measurements, that is part of the appeal. olive oil
10 minutes
20 minutes
Ingredients
- 3 garlic cloves, sliced
- 1/2 tsp dried chili flakes
- 1 onion, chopped
- large handful of pitted olives
- 1/2 tsp anchovy paste (optional)
- 4 medium tomatoes, coarsely chopped
- 1 handful fresh basil, coarsely chopped
- salt and pepper to taste
Instructions
- heat a little olive oil in a pan over a low heat and add the garlic. After a minute or so add the chili flakes. Keep adding the rest of the ingredients in this way except the basil. Cook over a low heat for around ten minutes then add the basil. Cook for around another 15 minutes until you have a fairly thick sauce. Serve with your choice of dish.