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The combination of anchovies, olives and capers gives this napoletana sauce a robust flavor.Plus: Pasta Recipes and Tips

Grace Parisi
September 2007


Read the full recipe after the video.

Recipe Summary test

10 mins
40 mins
3 cups (enough for 1 pound of pasta)


Ingredient Checklist


Instructions Checklist
  • 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.