This spicy, rich tomato sauce can be made in 40 minutes.
Two Garlic Cloves Minced
Two Tablespoons Of Diced Spanish Onion
A Tablespoon Of Anchovy Paste
A Teaspoon Of Crushed Red Pepper
3/4 Cup Of Kalamata Olives Pitted And Cut In Half
Two Tablespoons Of Capers
Six Ounces Of Tomato Paste
28 Ounces Of San Marzano Tomatoes Hand Crushed With Can Juice
Two Tablespoons Of Chopped Italian Parsley
A Teaspoon Of Sea Salt
Two Tablespoons Of Olive Oil
Into a sauce pan, add the olive oil, crushed red papper flakes, anchovy paste, and the sea salt. Cook on medium high heat for one minute stirring frequently. Add the onions and garlic. Cook for an additional minute stirring frequently. Add the olives and capers. Cook for one minute stirring frequently. Add the tomato paste. Cook for one minute stirring frequently. Add the crushed tomatoes and can juice. Stir to incorporate all of the ingredients. Lower the heat to low and simmer with the lid on the pan about 3/4 of the way for 40 minutes.
After 40 minutes, taste and add more sea salt and/or crushed red pepper flakes if desired. Add the chopped parsley and stir to incorporate.
Serve over your favorite pasta or as a dipping sauce for fried mozzarella sticks, seafood, or eggplant.