2 ts Olive oil
2 cl Garlic; minced
1 Celery rib; minced
1 Sweet red pepper; minced
4 1/4 c Canned Italian plum tomatoes
8 Anchovies; chopped
8 Stuffed green olives; sliced
8 Pitted black olives; sliced
1 ts Capers
1 ts Basil
1/4 ts Dried red pepper
Heat olive oil in a large skillet. Saute garlic, celery, and sweet red
pepper until soft. Press tomatoes thru a food mill and add to skillet
along with anchovies. Simmer for 10 minutes. Stir in olives, capers,
basil, and dried red pepper. Simmer, uncovered for 20 minutes. Serve
with hot pasta tossed with butter.
Recipe by Ted Taylor
This is a pretty mild version; I'd add oregano and black pepper and
also increase the amount of capers and chilies. - JW
