|4 tb extra virgin olive oil
4 jalapenos, seeded and, finely chopped
2 tb sliced almonds
1/2 md red onion, finely chopped
1 c dry white wine
1 c basic tomato sauce
1 lb anchovies or sardines, cleaned and gutted
2 scallions, thinly sliced
10 basil leaves, chiffonade
10 mint leaves, chiffonade
In a 12 to 14-inch saute pan, heat
oil until smoking. Add jalapenos, almonds and onions and cook
until softened and lightly browned, about 2 to 3 minutes.
Add white wine and tomato sauce
and bring to a boil.
Add anchovies and return to boil.
Lower heat to simmer and cook
through, about 8 to 10 minutes.
Pour into warm bowl, sprinkle
with scallions, basil and mint and serve with grilled bread
drizzled with good oil.