Ingredients
- 4 tbsp. extra-virgin olive oil
- 4 jalapenos
- seeded
- finely chopped
- 2 tbsp. sliced almonds
- 1/2 md. red onion
- finely chopped
- 1 cup dry white wine
- 1 cup tomato sauce
- 1 lb. anchovies
- sardines
- cleaned
- gutted
- 2 scallions
- thinly sliced
- 10 basil leaves
- cut chiffonade
- 10 mint leaves
- cut chiffonade
- Bread slices
- grilled
Instructions
- In a 12- to 14-inch saute pan, heat oil until smoking.
- Add jalapenos, almonds and onions and cook until softened and lightly browned, 2 to 3 minutes.
- Add white wine and tomato sauce and bring to a boil.
- Add anchovies and return to boil.
- Lower heat to simmer and cook through, 8 to 10 minutes.
- Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil.
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