Reviewed: Apr. 29, 2013

I'm not an olive, caper, or anchovy lover, but I love this sauce. I also love how quick and easy it is to make. BUT I like it made my way. I also cut up a half an onion and fry that up, then mince twice the garlic called for and fry that up. I give a rough chop to the anchovies and olives (kalamata, black, and green) and throw everything in the blender and blend until it is fairly smooth, only slightly chunky. You can only see real small pieces of olive. I also cut the olive oil to 1/3 c. and serve it with fettuccini. The sauce does get thicker in the fridge and then I'll thin it with more olive oil. This is a very flavorful sauce that I'm sure will get many raves!

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Reviewer:

Dawn D

Cooking Level: Intermediate

Living In: Depew, New York, USA

Reviewed: Mar. 15, 2013

Put tomatoes in the food processor. Used anchovy paste and kalamata olives. Was sooooooo good!

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Reviewer:

Patti'sPantry

Cooking Level: Expert

Home Town: Crestview, Florida, USA

Living In: Shalimar, Florida, USA

Reviewed: Mar. 3, 2013

Great stuff. I always use crushed or canned tomatoes and I usually use all the anchovies from a can because that's how I like it. The portions of ingredients are flexible, but definitively don't skip on any of them(especially the anchovies!) They might sound weird, but everything coming together is what makes this sauce great.

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Reviewer:

melissa

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Mar. 2, 2013

Just made this and my husband and I loved it. I don't want the taste to leave my mouth!!!

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Reviewer:

victoriaclarke2000

Reviewed: Feb. 8, 2013

I loved this! I poured myself a glass of wine and felt like I was dining at a fancy Italian restaraunt. I didn't have anchovy fillets so I used anchovy paste (a generous squirt from a tube), cut back on the oil, and added some fresh chopped parsley. Delicious!

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Reviewer:

Janessa

Reviewed: Jan. 30, 2013

Delicious and simple. I loved the way the sieved tomatoes infused the olive oil with their flavor. I left out the anchovies to make it vegetarian and it did not suffer at all!

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Reviewer:

feinicstine

Reviewed: Dec. 14, 2012

Absolutely delicious! But I reduced the olive oil by around half and added lots more red pepper flakes (I couldn't taste any spice whatsoever with a half teaspoon!), reduced olives (to my taste), and added loads more garlic. I'll definitely be making this many more times!

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