Ingredients
- 1 tablespoon (15 ml) extra-virgin olive oil
- 4 fillets oil-packed anchovies
- 2 garlic cloves, grated
- 3 tablespoons (45 grams) tomato paste
- 1 tablespoon (15 grams) crushed Calabrian chili pepper paste, plus more to taste
- ½ cup (115 grams) unsalted butter, softened at room temperature
- Kosher salt to taste
Directions
-
Warm the oil in a small saucepan over medium heat. Add the anchovies and cook, stirring constantly, until dissolved. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the tomato paste and pepper paste and cook, stirring, for 2 minutes. Transfer to a bowl and let cool completely.
-
Add the anchovy-tomato mixture and butter to a small food processor and pulse until well combined. Season to taste with salt.