A simple tomato and anchovy sauce of Neapolitan origin, Marinara (mah-rin-ah-rah) Sauce is delicious served with pasta.
Alternatively, serve it with French beans or broccoli.
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
14 oz. canned peeled tomatoes
1 tablespoon tomato puree
1 teaspoon dried oregano
1 teaspoon fresh basil or
½ teaspoon dried basil
½ teaspoon salt ;’ teaspoon black pepper
6 canned anchovy fillets, drained and chopped
1 tablespoon finely chopped fresh parsley
In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Add the tomatoes with the can juice, the tomato puree, oregano, basil, salt and pepper and stir well to mix. Bring the mixture to the boil. Reduce the heat to low and stir in the anchovy fillets. Simmer the sauce, stirring occasionally, for 30 to 40 minutes, or until it is thick.
Stir in the parsley. Remove the pan from the heat and serve immediately.