Prep time 15 mins

Cook time 30 mins


3 Tbsp. olive oil

6 cloves garlic, thinly sliced

4 minced anchovy fillets, or 2 tsp. anchovy paste

1/4 to 1/2 tsp. dried red pepper flakes

1 can (28 oz.) Contadina® Crushed Tomatoes with Roasted Garlic & Herb

1 can (15 oz.) Contadina® Tomato Sauce

1/2 cup pitted kalamata olives, halved lengthwise, if desired

1/3 cup chopped fresh flat-leaf parsley, plus more for garnish

2 Tbsp. jarred capers, drained and coarsely chopped


  1. Heat oil in a large saucepan over medium heat. Add garlic, anchovy and red pepper flakes; cook 1 1/2 to 2 minutes, until garlic is light golden brown. Stir in crushed tomatoes and tomato sauce and bring to a simmer over high heat. Reduce heat to medium-low and simmer about 20 minutes, stirring occasionally, until thickened slightly.

  2. Remove from heat and stir in olives, parsley and capers. Toss 3 1/2 cups sauce with 1 lb. hot cooked pasta, or serve sauce over cooked chicken or fish, garnished generously with more parsley. Freeze extra sauce up to 2 months.

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