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Spicy Tomato Sauce with Garlic and Anchovies (Bagna d'Inferno)
We developed this sauce as a topping for polenta, but it also would be delicious tossed with pasta.
2
cups
Tip
Don't bother chopping the anchovies before adding them to the skillet. The fillets are easily broken apart with a wooden spoon or silicone spatula as they cook.
20 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
5
Directions
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01In a nonstick 12-inch skillet over medium, combine 2 tablespoons of oil, the anchovies and garlic. Cook, stirring occasionally and breaking up the anchovies, until the garlic is light golden brown, 2 to 3 minutes. Stir in the pepper flakes and tomatoes, then cover and cook, stirring occasionally, until most of the whole tomatoes have burst, 5 to 7 minutes.
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