A very empty pantry this evening necessitated some fast thinking. This beautiful, glossy sauce is one of my regular solutions. It appears in some variation very regularly at our house. We all adore anchovies and capers - even my daughter. Salt lovers!
We enjoyed this tonight over zucchini ribbons. They make an excellent pasta substitute. I use a vegetable peeler to create the ribbons. The ribbons are sprinkled with a little sea salt (not too much) to help them soften. Just before serving I drizzled the zucchini with a little extra virgin olive oil and poured the gorgeous sauce over the top.
The little bit of oil or butter at the end adds the gloss and a lovely richness.
Hooray for easy dinner solutions and putting off a trip to the supermarket one more day!
Rich tomato sauce w/ kale, anchovies & capers
2 Tbsp ghee, butter or olive oil for sautéing garlic
2-3 garlic cloves - finely diced
5 -6 anchovies
2 tins of tomatoes - preferably cherry tomatoes
Handful kale / chard / cavalo nero - finely chopped
1 tbsp oil / butter for stirring through at the end.
Sauté garlic and anchovies in oil / ghee for a minute. You want the anchovies to melt unto the oil.
Add the tomatoes. Simmer gently for 30 minutes. The sauce should thicken and darken.
Reduce the heat and add the kale. Heat kale gently for 5-10 minutes. Add a little water if the sauce is too thick.
Add capers and 1 Tbsp of butter (my preference) or oil. Stir through.
Take off heat. Taste and season with salt if necessary. I found I didn't need it at all since I salt the zucchini.
Serve over zucchini ribbons or gluten free pasta.