~1 cup basil (all leaves from one bunch from store)
1 large tomato
2 cloves garlic
1/2 tin anchovy fillets in oil (used Vergo brand (greek), but Ciento (italian) used previously was better)
juice of 1 lemon
1 tbsp capers (next time use less, maybe 2 tsp)
1 tbsp olive oil
~1/3 lb curly pasta
In a food processor puree basil, tomato, garlic, anchovy, capers, lemon juice and olive oil. When pasta is done, drain and heat with pureed mixture.
inspired by cooks country
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