Ingredients
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1/2 cup Kalamata olives, pitted and chopped
2 tbsp capers, drained
4 anchovy fillets, chopped
1 tsp dried oregano
1/2 tsp black pepper
Fresh basil leaves, for garnish
Salt, to taste
Directions
1. Heat the 1/4 cup of extra-virgin olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 to 2 minutes.
3. Stir in the 1/2 teaspoon of crushed red pepper flakes and cook for another 30 seconds.
4. Add the hand-crushed tomatoes to the skillet and stir well.
5. Mix in the chopped Kalamata olives, drained capers, and chopped anchovy fillets.
6. Add 1 teaspoon of dried oregano and 1/2 teaspoon of black pepper to the sauce.
7. Simmer the sauce over medium-low heat, stirring occasionally, for about 15-20 minutes.
8. Taste and add salt as needed.
9. Serve the sauce hot, garnished with fresh basil leaves.