This sauce is excellent in its traditional incarnation: swirled with spaghetti. Since you're using fresh tomatoes, it's more of a ragu than a sauce that clings to every strand of pasta. The briny olives and capers also make it a great condiment for seafood.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
50MINS
Total Time
$1.80
Cost Per Serving
Ingredients
Servings
4
us / metric
4 cups
Cherry Tomatoes, halved
1
Anchovy Fillets, minced
2
Shallots, thinly sliced
1 Tbsp
Fresh Oregano, chopped
1/2 tsp
Crushed Red Pepper Flakes
Nutrition Per Serving
Calories
179
Fat
12.2 g
Protein
3.4 g
Carbs
14.3 g