Anchovy Confetti Sauce

Go Mediterranean tonight with this chunky sauce that's studded with anchovies, olives, and capers.

Serves 2 to 3
Preparation Time 15 minutes
Cooking Time 15 to 18 minutes
Noodles to Match angel hair, fettuccine, linguine, spaghetti

Ingredients

• 3 tablespoons olive oil
• ½ cup chopped onions
• ½ tablespoon minced garlic
• ⅓ cup red bell pepper, cut into ¼-inch pieces
• ⅓ cup eggplant, cut into ¼-inch cubes
• ¾ cup tomatoes, peeled, seeded, and chopped
• ¼ cup red wine
• ¼ cup water or vegetable stock
• 1 tablespoon chopped fresh basil
• 2 tablespoons chopped parsley
• ½ teaspoon dried rosemary
• 8 anchovy fillets, chopped
• ¼ cup sliced black olives
• 1½ tablespoons capers
• salt and pepper to taste

Method

1 Heat oil in a large nonstick frying pan. Saute onions until soft. Add garlic and cook until fragrant. Add red bell pepper, eggplant, and tomatoes. Cook until soft, about 10 to 15 minutes.

2 Add wine and reduce to half. Add water or stock and let vegetables simmer for 3 to 5 minutes. Add basil, parsley, and rosemary. Mix well.

3 Stir in anchovies, olives, and capers. Season with salt and pepper; mix well. Continue to cook for 1 more minute.