Active Time
10 MIN
Total Time
40 MIN
Serves : 3 cups (enough for 1 pound of pasta)
© Frances Janisch

How to Make It


In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.

Make Ahead

The sauce can be refrigerated for up to 3 days.

You May Like

Aggregate Rating value: 5

Review Count: 4946

Worst Rating: 0

Best Rating: 5

Author Name: Mike Mcdonald

Review Body: You probably want light heat for the early phase, or else the red pepper will turn black and oil will sputter all over the place.

Review Rating:

Date Published: 2017-01-09

Author Name: unsub98

Review Body: OMG, this is delicious. A must make, and easy!!!! 

Review Rating: 5

Date Published: 2016-09-16