Palermo pasta sauce

In Palermo you have this wonderful area full of vendors and markets that seem to tumble down the labyrinth of cobbled streets in this bustling place. These markets are Arabic influenced - perhaps the same kind of market you would see in north Africa. Our Palermo Pasta Street Sauce reflects the jambalaya of this culture, and is based on a jar of this special sauce a vendor gave us to put on our pasta at home.

Combine in a mason jar the following (use whatever portions you wish)

Pignola nuts
Small cuts of sun dried pomodoro
Cut pieces of Kalamata olives
Small cut pieces of chilly pepper and seeds (it is supposed to be hot)
One small anchovy (optional)
Crushed basil, oregano, marjoram, a little pepper and salt

Mix this melange up and top with olive oil.

That's it! You're done! When you cook your pasta (al dente, dear reader!) throw a couple of spoonfuls or so of this sauce over the top of of your drained pasta, stir it around, add a little grated cheese and yum. The best part of this is it is a movable feast. You don't need to refrigerate, but simply top up with some oil and screw the lid down and head back down the streets of Palermo.