Adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich
Ingredients:
1/4 cup extra-virgin olive oil
4 -6 garlic cloves,thinly sliced across the width
4 anchovy fillets, chopped
2 medium onions, sliced pole to pole into 1/2 inch thick wedges
6 small (or 4 large) bell peppers (red, yellow, and orange), cut into 1-inch strips
1 tsp kosher-salt
1/2 cup pitted kalamata black olives
1/4 cup drained capers in brine (or small green pitted olives)
1/2 tsp crushed red pepper flakes
1/2 tsp. fennel seed
One 28-ounce can whole San Marzano tomatoes, crushed by hand,or canned crushed tomatoes
1 sprig rosemary
1 sprig thyme
1/2 cup water or red wine
1 teaspoon Balsamic Vinegar
Mashed Potatoes,Polenta,,pasta ,rice or
Grilled or toasted country bread, for serving
Instructions:
Heat the olive oil and garlic in a large non- stick skillet over medium low heat. Cook garlic stirring constantly until garlic is browned, being careful to adjust the heat so not to burn.Off heat,remove garlic from the oil with a slotted spoon and set aside for garnish.
Return pan to heat and when the oil is hot, add the anchovies.
Cook and stir until they dissolve into the oil, about 1 to 2 minutes.
Add the onions, and cook until they begin to wilt, about 4 minutes.
Add the peppers, and season with the salt.
Add the olives, capers, and red pepper flakes, fennel seed and get everything sizzling; then add the tomatoes,rosemary and thyme sprigs. Slosh out the tomato can with 1/2 cup water or wine, 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 sauce is thick and flavorful, about 10 to 15 minutes more.Remove pan from heat,take out rosemary and thyme sprigs and stir in Balsamic Vinegar.Garnish with reserved fried garlic slices.
Serve with potatoes,polenta,rice or a basket of grilled bread on the side.
