Petrillo Family Caper and Lemon Sauce

This easy Italian flavor filled recipe is one of my favorites and on my plate at least once a week!

Inspired by my Dad’s puttanesca, this sauce is perfect addition to fish, chicken, vegetables or zoodles.

Ingredients:

Juice and zest of one lemon

1 2 oz. can of anchovies, diced or 3 TBS of anchovy paste

2 TBS capers, diced

1/4 c. olive oil plus 1-2 tbs

2 cloves of garlic, diced

about 1/4 c. of olives, diced

Directions:

On Low/Medium sauté olive oil and garlic until the oil is bubbling and the garlic begins to soften.

Add anchovies and cook until they begin to fall apart and almost melt into the oil.

After 5-7 minutes, add capers and olives and stir, cooking for another 3-5 minutes.

Add remaining olive oil and simmer on low for 5 more minutes.

Remove from heat and add lemon juice and lemon zest. This recipe yields about 1/2 c. of sauce which can be used immediately or stored in the fridge for later.

I like this sauce on fish, chicken, pork chops and all veggies!

If you are sensitive to garlic or any other ingredients, you can leave them out. The anchovies add an umami flavor that I really crave on AIP. If you are feeling skiddish about anchovies, give this recipe a try! The anchovy flavor is subtle and is brightened by the lemon, Please enjoy!!