OH
NO! Anchovies are FISHY. They are awful! Just go on thinking
like this and leaving them for me in beautiful sauces and recipes like this. Go
ahead. Leave them alone. And thank you.
INGREDIENTS
2 tablespoons olive oil
4 cloves garlic, minced
1 can (2 ounces) anchovies
¼
cup pine nuts, pecans, walnuts; chopped
¼
cup raisins
1
can (8 ounces) tomato sauce
½
cup dry red wine
METHOD
Add the olive
oil to a medium sauce pan over medium heat. When warmed, add the garlic and cook
for 2 to 3 minutes until just beginning to change color. Add the anchovies and
stir until the anchovies break up and melt, about 2 to 3 minutes. Add the nuts,
raisins, tomato sauce and wine, stirring well.
Leave it
to simmer, covered, for about 3 to 4
minutes as it thickens. If it gets too thick, add a little water or red wine.
Remove from the heat and allow it to cool for 4 to 5 minutes and transfer to a
food processor or blender. Carefully process to a thick puree and prepare to
serve.
Good over
almost any pasta or over polenta, as pictured, or anywhere else you need a
thick tomato sauce.
Based on a
recipe from Epicurious magazine
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