Ingredients

1 can (28 oz) Contadina® Ready Crushed Tomatoes

1 can (15 oz) Contadina® Tomato Puree

4 tbsp extra virgin olive oil

1 small yellow onion, finely chopped

1 tin (2 oz.) anchovies packed in olive oil, drain

3 large garlic cloves, minced

1/2 tsp crushed red pepper flakes

2 tbsp capers, drained and chopped

1/2 cup Kalamata olives, pitted and chopped

15 fresh basil leaves, torn into strips

Preparation

  1. Heat the olive oil in a medium to large saucepan over medium-high heat.
  2. Cook the onion and anchovies in the hot oil for about 5 minutes, until onions are soft and anchovies are no longer solid .
  3. Add garlic and red pepper flakes. Sauté the garlic for about 30 seconds, or until garlic begins to brown lightly.
  4. Remove the pan from heat, add the tomatoes and tomato puree, capers, and olives.
  5. Return to heat, bring to a boil, cover and reduce the heat to low. Simmer 15 - 20 minutes.
  6. Season with salt and pepper. (careful with salt, as anchovies, capers, and olives are also salty) Stir in the torn basil leaves.
  7. Serve over fresh cooked pasta.