Ingredients
Ingredients:
- 1–2 cans Oregon’s Choice Jalapeño Garlic Albacore
- 3 tbsp olive oil
- 1 cup onion, diced
- 6–8 garlic cloves, minced
- 2 oz flat anchovies, drained
- 1/4 cup dry white wine
- 1 can (28 oz) Italian plum tomatoes, crushed
- 1 tsp dried oregano
- 3/4 cup Castelvetrano and Kalamata olives, halved
- 2 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
- Pinch of crushed red pepper flakes
For Serving:
- 8 slices of garlic bread or cooked orzo pasta
Instructions
Sauté the Onion
Heat olive oil in a large sauté pan over medium heat. Add diced onion and cook until softened, 5–6 minutes.
Add Garlic
Stir in minced garlic and cook for 1 minute until fragrant.
Add Anchovies
Add anchovies, break them up with a spoon until they dissolve into the onion mixture.
Simmer the Sauce
Pour in white wine and cook for 2 minutes. Add crushed tomatoes, oregano, and crushed red pepper flakes. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally.
Add Olives and Capers
Stir in olives and capers, cooking for another 2 minutes.
Fold in Albacore
Gently fold in Oregon’s Choice Jalapeno Garlic Albacore, along with its liquid. Sprinkle with parsley and simmer for an additional 5 minutes to heat through. Season with salt and pepper to taste.
Serve
Spoon sauce over garlic bread or cooked orzo pasta. Garnish with extra parsley if desired.