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tablespoons extra-virgin olive oil, divided
medium garlic cloves, minced
teaspoon red pepper flakes
pints grape tomatoes, 1 pint halved
tablespoons red wine vinegar
Kosher salt and ground black pepper
cup chopped fresh basil
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.See Demo
02Use a fork or potato masher to gently mash the tomatoes. Off heat, stir in the vinegar and remaining 2 tablespoons olive oil. Taste and season with salt and pepper. Stir in the basil.See Demo
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Is is ok to use the oil from the anchovies in this recipe?
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.
The Milk Street Team