Ingredients
- ¼ cup Cento Imported Extra Virgin Olive Oil
- 4 fillets Cento Flat Fillets of Anchovies, chopped
- 2 medium Onion, sliced ½ inch thick
- 4 Bell Peppers, cut into 1 inch strips
- 1 tsp Cento Fine Sicilian Sea Salt
- ½ cup Cento Oil Cured Olives, pitted
- ¼ cup Cento Nonpareil Capers, drained
- ¼ tsp Cento Crushed Red Pepper
- 1 can Cento Certified San Marzano Tomatoes (28 oz), crushed by hand
- 1 loaf Long Italian Roll, ½ inch slices
Directions
In a large skillet, heat olive oil over medium heat. Once hot, add in anchovies. Cook and stir until they dissolve into the oil, about 1 to 2 minutes. Add in onions and cook for about 4 minutes or until wilted.
Add the peppers, and season with 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 the sauce is thick, about 10 to 15 minutes more. Garnish with basil and serve on crostini.
