Ingredients
3 anchovy fillets3 tablespoons olive oil1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1-1/4 cups water1 can (6 ounces) tomato paste1 teaspoon dried basil1 teaspoon dried parsley flakes1/2 teaspoon salt1/4 to 1/2 teaspoon crushed red pepper flakes1/4 teaspoon dried oregano1/4 teaspoon pepper1/4 cup chopped pitted Greek olives2 tablespoons capers, drained and choppedHot cooked pasta
Preparation
In a large saucepan over medium heat, cook anchovy fillets in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives and capers; heat through. Serve with pasta.
