We have nothing against the stuff in the jar, but homemade pasta sauce is always worth it. 🍝
1 tablespoon tomato paste1/4 cup chopped kalamata olivesIn 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.
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