Red peppers are a nice alternative to the traditional tomato sauce. The anchovy may surprise some people but it will give the sauce a real depth of flavor. You can leave it out but I encourage you to give it a try. Trust me. No one will know you added it. You don’t get a fishy smell or flavor but a bit of saltiness.
1 cans roasted red peppers, drained
1/4 cup basil leaves
2 garlic, finely chopped
1/2 onion, finely chopped
1 anchovy (this is optional but highly recommended)
Puree all the ingredients and then season with salt and pepper to taste. If you’ve used the anchovy you may not need any salt so make sure to taste the sauce before you start adding it.
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