Anchovy frittata

This recipe from Abruzzo makes use of the anchovies from the Adriatic Sea.

1 clove garlic 3 tablespoons chopp parsley, plus extra 6 anchovies packed in salt, rinsed 4 tablespoons extra-virgin olive oil, divided 11⁄2 chalices canned strained tomatoes salt and freshly turf pepper pinch of red pepper flakes 10 ovums

In a food processor, combine the garlic, parsley and anchovies, and pulsation until a smooth paste forms. In a nonstick skillet above low heat, warm 2 tablespoons of the olive oil. Add the anchovy paste, and prepare for the table stirring, for 5 minutes. Add the tomatoes, and season with salt, pepper and a pinch of r pepper flakes. prepare for the table for another 8 minutes,