I came across this recipe, which originates in Puglia, in an early 90?s copy of Elle Decoration -- a magazine I adored. The issue is long gone, but I have never forgotten how wonderful this sauce tasted. I can remember feeling genuinely surprised that something so simple and uncooked could have such depth of flavor. I have the anchovies to thank there. When blended like this, they have no fishy odor or taste -- they simply add a deep, satisfying undertone to a bright and summery sauce.

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