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Playing Sicilian Sauce


  • About 1/4 cup EVOO Extra Virgin Olive Oil
  • 6 to 8 anchovy filets
  • 1 chili, Fresno or Italian red cherry pepper, seeded and finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tablespoons fresh oregano
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 28-ounce can San Marzano tomatoes
  • 8 to 10 torn basil leaves


Heat EVOO, 4 turns of the pan, over medium heat. Add anchovies, cover pan with splatter screen or lid and shake until anchovies begin to break up. Reduce heat a bit, uncover and stir until anchovies melt into oil. Add chili, garlic and oregano. Cook for 2-3 minutes.

Add tomato paste and let it cook out for a minute before deglazing the pan with the red wine. Add tomatoes and basil.

Simmer for 30 minutes or until thick.

Freeze flat in a gallon-size bag or small sandwich-size bags for smaller servings.

Serve over pasta.