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Milk Street Bowtie Spicy Tomato Sauce with Garlic and Anchovies (Bagna d'Inferno)

Spicy Tomato Sauce with Garlic and Anchovies (Bagna d'Inferno)

2 cups

20 minutes

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Free

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

4 tablespoons extra-virgin olive oil, divided
5 anchovy fillets
5 medium garlic cloves, minced
1/2 teaspoon red pepper flakes
2 pints grape tomatoes, 1 pint halved
3 tablespoons red wine vinegar
Kosher salt and ground black pepper
1/4 cup chopped fresh basil
Ingredients
Directions

Spicy Tomato Sauce with Garlic and Anchovies (Bagna d'Inferno)

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Ann M.

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Mosi K.

Is is ok to use the oil from the anchovies in this recipe?

Lynn C.

Hi Mosi -

The oil from the anchovies will add significantly more anchovy flavor so as long as you're OK with that the recipe should still work fine.

Best,
The Milk Street Team