A super fast, super easy, versatile compote/sauce. Add more liquid and it works as a pasta sauce, less liquid it becomes a compote which can be spooned over grilled tofu, fish fillets or shrimp. Serve as a casual dinner or for a dinner party.
It is full on flavour with the anchovies and capers. Omit anchovies if you prefer and substitute with couple of minced black olives.
If using as a pasta sauce, prepare the pasta first and have ready.
4 garlic cloves, minced
4 tomatoes, ½ cup or so chopped
3 anchovies, minced up
1 tbsp capers
1 tsp lemon zest
1 cup parsley, chopped fine
Himalayan sea salt and fresh ground pepper
1 cup rapini (broccoli rabe) chopped
2 tbsp black olives minced
Parmigiana or feta cheese crumbled to taste
In a saucepan over medium low heat, add olive oil and garlic, saute for a minute. Add tomatoes, anchovies and capers and continue cooking until tomatoes break down.
If using rapini, add now along with capers, zest and parsley. Cook another minute. For pasta sauce, add a bit of pasta cooking water if it needs to be thinned out.
Serve with Parmigiana or feta if desired.