Originally Posted by
nerd
And if you saute the anchovies with the onion/garlic/etc at the beginning, they will practically dissolve into the rest of the sauce.
This is also how I make my pasta sauce and no one knows there's anchovie fillets as they melt in the pan. You only need 2 or 3 to enhance the flavour. I like to roast my onions, garlic, red & yellow peppers and grape tomatoes (only added for 10 minutes at the end). I use jarred artichoke hearts, hot pepper flakes or hot pickled pepperes, sundried tomoatoes, red wine and feta or goat cheese added at the very end. Sometimes kalamata olives also.
YVR coach: Bosa Foods, off of Boundary and Graveley, make their own brand of pasta sauce and I sometimes use their Puttanesca Sauce as a base and then add more capers, Kalamata and everything else. Yum...