Anchovy and Caper Sauce

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 400 g (14 oz) can chopped tomatoes in juice, drained
  • 2 or 3 cloves of garlic


Put the tomatoes in a sauté or small frying pan, preferably non-stick, and cook until they have lost much of their liquid. Add the rest of the ingredients, and cook together for a few minutes.

Freshly ground pepper and some torn-up basil can be stirred into the sauce when you mix it with the pasta.