Recipes

[DiAnne]

This is a quick rustic sauce I like to serve over tubular pasta. You can add seafood at the end if you like.

1/4 cup olive oil
1 bunch green onions, chopped
3 large cloves garlic, chopped
1 small (2oz) can anchovy fillets
1 T capers
1-28 oz can diced tomatoes in puree
1/4 cup red wine
1/3 cup pitted sliced Kalamata olives
Pinch red pepper flakes
Pinch of oregano
1 T chopped Italian parsley

Heat olive oil in large skillet over med heat. Add the green onions, saute for one minute. Add the chopped garlic, anchovy fillets, carpers and red pepper flakes. Saute for 3 minutes. Add the red wine and cook for 3 more minutes. Add the olives and tomatoes.

Cook 15 minutes partially covered, stirring frequently. Add the oregano and parsley.

Serves 4-6

Do not be frightened by the anchovy fillets they cook away. Just add a nice big green salad.