6 Servings

Ingredients

2 onions, peeled and chopped
3 tbs extra virgin olive oil
2 lb red-skinned potatoes, well-scrubbed
2 qt water
4 oz black olives, pitted
12-15 anchovy fillets

Instructions

Soften the onions in 2 tbs of olive oil in a heavy, covered pan.

Cut up the potatoes into quarters and boil them in the water until they are just soft. Drain them, reserving the potato water, and cut them up into smallish pieces.

Add another tbs of oil to the onions, then add the potatoes. Stir, adding as you do so the olives and the anchovy fillets, and allow the flavours to become well mingled. Add the potato water, bring to the boil and simmer for 5-10 minutes before liquidizing with hand blender.

Serve with crusty garlic bread or toast.