3 Tbs. Olive oil
1 Large onion, minced
1 head of garlic, thickly sliced
8 Anchovies, chopped
5 Calabrian peppers , cut into pieces and not ground
2.75 Lbs. Cherry Tomatoes
Basil, chopped
salt & pepper to taste
Heat up the oil on medium and add the sliced garlic and anchovies
When opaque add the onion
When soft add the tomatoes.
As tomatoes soften mash them gently
When tomatoes are broken down, use an immersion blender gently to combine ingredients. The objective is a chunky fresh sauce so do not overcook nor over blend.
Taste for salt
Toss in basil and serve with pasta that has adequate surface area and interstices for this chunky sauce
