Chilli Tomato with Olives Recipe
Ingredients
| 3 tbsp oil from a jar of sun-dried tomatoes | ||
| Garlic | 2 Clove (5gm), crushed | |
| Red chillies | 2 , deseeded | |
| 6 anchovy fillets, drained | ||
| Ripe tomatoes | 700 Gram, deseeded | |
| Sun-dried tomatoes | 50 Gram, Sun-dried | |
| Capers | 2 Tablespoon, drained, rinsed | |
| Black olives | 16 | |
| Black pepper salt | 1 To taste | |
Directions
MAKING
1) Take a saucepan and heat oil in it. Stir in garlic and chili and fry for a couple of minutes.
2) Now, put anchovies and use a fork to mash them into the saucepan.
3) Next, add sun-dried tomatoes, tomatoes, capers, seasoning, and olives. Simmer, uncovered, on low heat for about 10 minutes, stirring occasionally.
SERVING
4) Toss freshly cooked pasta with the sauce and garnish with chopped parsley. Serve immediately.
1) Take a saucepan and heat oil in it. Stir in garlic and chili and fry for a couple of minutes.
2) Now, put anchovies and use a fork to mash them into the saucepan.
3) Next, add sun-dried tomatoes, tomatoes, capers, seasoning, and olives. Simmer, uncovered, on low heat for about 10 minutes, stirring occasionally.
SERVING
4) Toss freshly cooked pasta with the sauce and garnish with chopped parsley. Serve immediately.
Chef
