Anchovy and garden vegetable pasta sauce

0 likes 0 comments Recipe by Katrin Pechinger

Ingredients for 4 portions

3 small capsicums (2 red, 1 yellow), cut into small dice
2 small zucchinis, cut into small dice
3-4 cloves of garlic, minced
1 onion, diced
3 (or more) anchovies, cut into small pieces
50 g capers (whole)
500 ml tomato puree
1 Tbsp tomato paste
1/4 cup medium-bodied red wine (e.g. Cabernet Sauvignon)
1 tsp oregano
1 tsp rosemary
salt, pepper

Parmesan to serve

30 min · Easy

Directions

1. In a medium-sized pot fry onion and garlic in a little bit of oil until translucent.

2. Add capsicum and zucchini and fry for another couple of minutes until softened.

3. Add tomato puree, tomato paste, anchovies, red wine, herbs, capers and salt and pepper. Simmer on low heat for another 8-10 minutes.

4. Serve on fresh pasta (e.g. fettuccine or gnocchi) with a little bit of Parmesan on top.

main courses, dinner, pasta, stove, pescatarian December 17, 2018 21:29