Ingredients
8 T extra virgin olive oil
6 anchovy fillets
10 g (1/2 oz.) capers, drained
4 garlic cloves, minced
1 small red chili, seeded and finely chopped
1/4 Cup white wine
500 g cherry tomatoes, halved
1 small bunch fresh parsley, chopped
500 g raw shrimp, peeled
Preparation
Heat oil in a large saucepan, add the anchovies and capers and fry for 1 minute, until the anchovies “melt”. Add the garlic and chili, and fry for about 2 more minutes. Add the wine and allow to evaporate a bit. Add the tomatoes and parsley, reduce the heat, and simmer for 30 minutes. Add the shrimp and cook until pink and cooked through. Serve over pasta.
