03AnchoviesbfLOOne, last time with the anchovies…

I still do not care for this oily little fish, but can honestly say that I did not hate this recipe as much as I did the Gentleman’s Relish. Mebbe it’s because there was so much more in the sauce that I did like – black olives, garlic, capers, tomatoes and such. Mebbe not.

Don’t believe all those folk who claim the anchovies “melt away leaving nothing but a hint of the sea”.

02OlivesGarlicbfLOThey melt away, allright, but they leave, to me, a goodly hint of oily fish – which is totally a GOOD thing, I guess – if you happen to like oily fish.

I do not.

04SauteAnchoviesPepperGarlicbfLOStill, when I consider how much I DID NOT hate this sauce along with how much I most certainly DO dislike anchovies; there must be a lot of pretty good stuff going on here, so if you like oily fish, give this sauce thing here a try. You might could like it.

•2 tbsp extra-virgin olive oil
•4 to 6 cloves garlic, chopped
•1/4 cup Italian anchovies, drained
•1/2 tsp crushed red pepper flakes
•20 black olives, pitted and chopped
•3 tbsp capers
•28 oz can peeled whole tomatoes
•14.5 oz can diced tomatoes
07AddCapersbfLO•1/2 tsp  Tellicherry pepper
•4 tsp dried parsley, or 1/4 cup fresh, chopped
•I also added a couple of ends from Balsamic BellaVitano cheese

Heat the oil in a large pot over medium heat.

Add the garlic, anchovies, and red pepper and sauté for 5 or 6 minutes, until the anchovies have ‘melted’ – yeh, right –  into the oil and the garlic is tender.

09SauceMadebfLOAdd the olives, capers, tomatoes, Tellicherry pepper, and parsley along with the the tomatoes.

Bring the mixture to a boil, then reduce the heat and simmer for 10 to 15 minutes, stirring every now and again.

Nice sauce…

well, except for that whole oily fish thing.

11PuttanescaPlatebfLOI recently read about an old-time cook who opined that a tablespoon of sugar, added to any dish, would help bring out all the flavors of a dish.

Mebbe I should’ve tried that.

We had ours over some cheese ravioli, topped with shredded Parmesan, and a nice tossed salad on the side.

Twasn’t terrible.

Twasn’t great, either, to my tastes; but then, you do as you like…

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