Tegame alla Vernazzana
Ingredients
- 1 pound Yukon gold potatoes, cut in 1/4" slices
- 1/2 cup extra virgin olive oil
- 1 medium onion (about 6 oz), sliced paper thin
- 3 garlic cloves, sliced thin or crushed in a press
- 1/4 cup chopped parsley
- 1 tablespoon finely minced rosemary
- 2 2 oz. cans anchovy fillets
- 2 14.5 oz cans whole tomatoes
- freshly ground pepper
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