Chilli Tomato with Olives
|Oil from dried tomatoes||3 Tablespoon (From A Jar Of Sun-Dried Tomatoes)|
|Garlic||2 Clove (10 gm), crushed|
|Red chilies||2 , deseeded and chopped|
|Anchovy fillets||6 , drained|
|Ripe tomatoes||1 1⁄2 Pound, peeled, deseeded and chopped (700 Gram)|
|Sun dried tomatoes in oil||2 Ounce (50 Gram)|
|Capers||2 Tablespoon, rinsed and drained|
|Black pepper||To Taste|
1) Take a saucepan and heat oil in it. Stir in garlic and chili and fry for a couple of minutes.
2) Now, put anchovies and use a fork to mash them into the saucepan.
3) Next, add sun-dried tomatoes, tomatoes, capers, seasoning, and olives. Simmer, uncovered, on low heat for about 10 minutes, stirring occasionally.
4) Toss freshly cooked pasta with the sauce and garnish with chopped parsley. Serve immediately.