1 clove garlic
50g tin of anchovies
100g pot of mixed, pitted, olives (marinated in something)
Handful flatleaf parsley
3 tbsp extra virgin olive oil
Several grindings of pepper
Small pinch salt
Finely chop the garlic and very roughly chop the anchovies, olives and parsley.
Put everything in a pan including the marinade from the olives if it looks nice. Slice through the tomatoes a few times with a sharp knife.
Simmer gently for 15 minutes only, stirring again gently regularly. If you simmer olives for too long they release a bitter flavour.
I'm pretty sure this would be nice with thick freshly made pasta but I don't know how to make that!
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