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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I'm not an olive, caper, or anchovy lover, but I love this sauce. I also love how quick and...