This is an easy, versatile dish with an intriguing and complex taste. The fennel seeds accentuate the slight anise taste of the basil and the anchovy provides a savoury background note. You could make this with good quality tinned chopped tomatoes, such as San Marzano. I served it with some fried feta on top (first photo). The remainder I served the next day with pasta (second photo). It could also be served as an accompaniment to grilled meat or simply serve it on its own with some crusty bread.
Ingredients (serves 2)
1 tin of cherry tomatoes
A very generous splash of red wine
A large bunch of basil, with the stems tied together (like a bouquet garni)
4 -6 tinned or jarred anchovies, roughly chopped
¼ tsp of fennel seeds
½ tsp Aleppo pepper
300g cooked cannellini beans (I used tinned beans, drained)
10 pitted black olives (I used kalamata)
Salt to taste
Fresh basil leaves to scatter
Method
Ingredients (serves 2)
1 tin of cherry tomatoes
A very generous splash of red wine
A large bunch of basil, with the stems tied together (like a bouquet garni)
4 -6 tinned or jarred anchovies, roughly chopped
¼ tsp of fennel seeds
½ tsp Aleppo pepper
300g cooked cannellini beans (I used tinned beans, drained)
10 pitted black olives (I used kalamata)
Salt to taste
Fresh basil leaves to scatter
Method
- Place everything except the beans and olives into a pan. Bring to a simmer and cook very gently for 30 minutes until reduced.
- Add the beans and olives and heat through. Remove the bunch of basil and discard. Add salt to taste.
- Serve with fresh basil leaves scattered over the top.
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