6-10anchovy filets(Italian or Portuguese) finely chopped (about 3 tbls.)
2tbspoil from the anchovies
large pinchdried red chili flakesyou can decide if you would like it spicer.
2400grcans of whole plum tomatoeslightly crushed in a bowl using your hands. (contents of the entire can)
to tasteblack pepperfreshly ground
Heat pan with the olive oil and anchovy oil until hot, toss in the finely chopped anchovies and saute until they have melted down (about 1 minute), add the chili flakes and the finely chopped garlic and saute for 30 seconds, just long enough for the garlic to take a sweet fragrance. Being careful not to let the garlic color or burn. Add 3 msk or 3 tbls of the finely chopped parsley and let saute for another 30 seconds and then add the tomatoes and stir well.
Add 1 teaspoon of salt and a big grating of black pepper, stir well, reduce heat and simmer for 20 minutes or until the oil has separated from the tomatoes. Remove from heat and add 2 msk or 2 tbsp of butter, correct for salt and pepper, sprinkle in the the remaining 2 tbsp of finely chopped parsley, stir and pour over sauce and serve.
This is a really fast and simple recipe. You can use any left over sauce on green beans or other vegetables.