Ingredients

The following ingredients have 9 Servings
  • 1/4 cup extra-virgin olive oil
  • 4 anchovy fillets, chopped
  • 2 medium onions, sliced to 1/2 inch thick
  • 6 small (or 4 large) bell peppers (red, yellow, and orange), cut into 1-inch strips
  • 1 tsp kosher-salt
  • 1/2 cup pitted oil-cured black olives
  • 1/4 cup drained capers in brine
  • 1/4 tsp crushed red pepper flakes
  • One 28-ounce can whole San Marzano tomatoes, crushed by hand
  • Grilled or toasted country bread, for serving

Instruction

  • Heat the olive oil in a large straight-sided skillet over medium heat. When the oil is hot, add the anchovies.
  • Cook and stir until they dissolve into the oil, about 1 to 2 minutes.
  • Add the onions, and cook until they begin to wilt, about 4 minutes.
  • Add the peppers, and season with the salt.
  • Add the olives, capers, and red pepper flakes, and get everything sizzling; then add the tomatoes, slosh out the can with 1 cup water, and add that to the pan.
  • Cover, and cook until the peppers begin to droop, about 10 minutes.
  • Uncover, and cook until the peppers and onions are tender and sauce is thick and flavorful, about 10 to 15 minutes more.
  • Serve with a basket of grilled or toasted bread on the side.