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Ingredients
- 3 tbsp extra virgin olive oil
- 2 cloves garlic (finely chopped)
- 4 red capsicums (cored and quartered)
- sea salt and cracked black pepper
- 2 tbsp tomato paste
- 3 tbsp water
- 2 tsp tiny salted capers (rinsed)
- 2 anchovy fillets (chopped)
- 1 tbsp basil leaves (chopped)
Method
Heat 3 tbsp extra virgin olive oil in a large frying pan over medium heat. Add 2 cloves garlic (finely chopped) and 4 red capsicums (cored and quartered). Stir and season with sea salt and cracked black pepper. Mix 2 tbsp tomato paste with 3 tbsp water and stir into capsicum mixture.
Simmer, covered, over low heat for 10-15 minutes or until capsicums are tender and cooked through.
Stir in 2 tsp tiny salted capers (rinsed), 2 anchovy fillets (chopped) and 1 tbsp basil leaves (chopped).
Serve hot or cold with barbecued sausages.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
