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

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

20 minutes

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

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
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Reviews
Ann M.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

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


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

Get Ready to Cook

2

cups

20 minutes

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.

Ingredients
Step 1 of 2

Cook the tomatoes

2
 tablespoons extra-virgin olive oil
5
 anchovy fillets
5
medium garlic cloves, minced
½
teaspoon red pepper flakes
2
pints grape tomatoes, 1 pint halved

In 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.

Step 2 of 2

Mash the tomatoes and season

3
tablespoons red wine vinegar
2
 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
¼
cup chopped fresh basil

Use 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.

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Done!

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