Anchovy Sauce for Pasta

Celebrating Jubilarians 2012

Benedictine Sister Ingrid Anderson

60 years as a Benedictine Sister

St. Benedict’s Monastery, St. Joseph

This is the third in a series of recipes shared by jubilarians in the St. Cloud Diocese. A jubilee marks the special anniversary of one’s religious profession.

The Italians call it “puttanesca.” Sister Ingrid Anderson simply calls it “anchovy sauce for pasta.” And, I call it “fantastic!”

I’ll be honest. Like most individuals who haven’t had much experience with anchovies, a red flag hoisted itself in my mind when Sister Ingrid mentioned this recipe. I was fairly convinced I didn’t like anchovies — thinking they are too fishy or too salty or too something…

But, she related that everyone she’s made this for was actually surprised how much he or she liked it. And, also amazing (for us “anchovy newbies”) the sauce doesn’t taste like fish or anchovies. By the time she said that the melding of flavors even satisfies those who prefer meat in their pasta sauce, she had me sold on trying it.

I’m glad she was so convincing because I truly agree with her culinary assessment. My husband and I both were impressed with how delicious this sauce is. I loved the “grown-up” taste created by the intermingling of the anchovies (which blended in and were not recognizable), the rich juicy tomatoes, perky olives and capers and savory garlic and herbs. I realized that the anchovies added a sophisticated taste, truly contributing another dimension of flavor to the dish.

Thanks, Sister Ingrid, you can count me among those you’ve converted. I’m definitely over my fear of these little fish and confidently moving into the anchovy appreciator’s arena. CJK

Anchovy Sauce for Pasta

(Sister Ingrid Anderson)

2-3 tbsp. olive oil

3-5 cloves garlic, peeled and chopped

1 (2 oz.) can anchovies, drained well

1 (28-32 oz.) can diced tomatoes, Italian style

8 Kalamata olives, quartered

2 tbsp. capers

1/2 tsp. dried oregano or basil

1/2 tsp. red pepper flakes

Salt and pepper

Heat the oil. Add the chopped garlic and sauté until soft. Add the anchovies, mashing them until they disappear into the mix. Stir in the tomatoes and simmer for 5 minutes. Mix in the olives, capers, oregano or basil and red pepper flakes. Turn the heat to low and cook uncovered until the sauce is thick — about 20 to 30 minutes. Check the seasoning and add salt and pepper, if needed.

Serve over hot pasta.*

Yield: 4 servings

A note from Sister Ingrid: *I prefer angel hair pasta for this dish and usually serve it with Parmesan cheese. The sauce should be thick — don’t be afraid to simmer it a bit longer if it needs it.

A note from Carol: Sister Ingrid (Janet) Anderson grew up near Mitchell, South Dakota. She entered St. Benedict’s Monastery while attending the College of St. Benedict in St. Joseph. After completing her doctorate in nutrition and biochemistry at the University of Minnesota, she spent nearly 40 years teaching food and nutrition classes at CSB, where she was chair of the Department of Home and Community Service and later vice president of Student Development.

A member of the Minnesota Dietetic Association for many years, she also served as president of the organization.

Others featured in this series include Franciscan Sister Mary Joel Bieniek with the Franciscan Sisters of Little Falls’ homemade sauerkraut recipe and Poor Clare Mother Mary Matthew Tomsyck and her monastery’s zucchini casserole recipe.