Spicy Tomato Sauce with Garlic and Anchovies (Bagna d'Inferno)
- Makes2 cups
- Cook Time20 minutes
- 2
We developed this sauce as a topping for polenta, but it also would be delicious tossed with pasta.
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.
Step 1
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
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.
