Ingredients with Measurements:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons anchovy paste
- 1/2 cup dry white wine
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Medium saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat olive oil in a medium saucepan over medium heat.
2. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add capers and anchovy paste and cook, stirring, for 1 minute.
4. Add white wine and bring to a simmer.
5. Add tomatoes and simmer until thickened, about 10 minutes.
6. Remove from heat and stir in basil.
7. Season with salt and pepper, to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving Size: 4
Nutritional Information:
Calories: 140
Fat: 8g
Carbohydrates: 8g
Protein: 4g
Substitutions for Ingredients
- Olive oil: Canola oil or vegetable oil
- Onion: Shallot or leek
- Garlic: Garlic powder or garlic scapes
- Capers: Olives or pickles
- Anchovy paste: Worcestershire sauce or fish sauce
- White wine: Chicken broth or vegetable broth
Variations:
- Add 1/2 cup of chopped fresh parsley for a more herby flavor.
- Substitute diced tomatoes with 1/2 cup of tomato sauce for a richer flavor.
- Add 1/2 teaspoon of red pepper flakes for a bit of heat.
Tips and Tricks:
- Make sure to drain the diced tomatoes before adding them to the saucepan.
- Use a wooden spoon to stir the sauce to prevent it from sticking to the bottom of the pan.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.
Presentation Ideas:
Serve over cooked pasta or with crusty bread.
Garnishes:
Garnish with freshly grated Parmesan cheese or chopped fresh parsley.
Pairings:
Pair with a crisp white wine or a light red.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
If the sauce is too thick, add a bit of water or broth to thin it out.
Food Safety Advice:
Refrigerate leftovers promptly and discard if not consumed within 5 days.
Food History:
Bagna calda is a traditional Italian dish that dates back to the 16th century. It is typically served as a warm dip for vegetables, bread, or pasta.
Flavor Profiles:
This dish has a savory, umami flavor with a hint of sweetness from the tomatoes and a slight tang from the capers.
Serving Suggestions:
Serve as a dip with crudités or as a sauce over cooked pasta.
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Region: Italian