Recipe by Buffy Sullivan
"This is a rich marinara with white wine and anchovies. It's rather soupy, so simmer it as long as it takes to reach your desired consistency."
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olive oil from anchovies
green bell pepper, chopped
1 1/2 pounds
1 (15 ounce) can
stewed tomatoes, with juice
black pepper to taste
small bay leaf
Great recipe! I used fresh tomatoes plus a can of tomatoes with chiles for a little zip! I served over a bed of aldente thin spaghetti this time but this would be great on homemade pizza crust or french bread as a Bruschetta! Just add some cheese! You must love anchovies for this one, scale down the anchovies if you have any doubt!
I tried it last week when we were staying with my son, who asked for marinara sauce. I wouldn't have done it otherwise because my husband professes not to like pasta. This has converted him! I'll make it again this week, because I can't get the memory of it out of my mind! We couldn't taste the anchovies, it just had a deep flavour, and I used the rest of the anchovies on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinara with White Wine
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 17
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