This quick-cooking but full-flavored zesty sauce hails from Naples, Italy, and melds salty, briny flavor from pantry-friendly staples like olives, capers and anchovies with tomatoes and fresh parsley. Toss with pasta (whole wheat, half regular and half whole wheat or raw zucchini noodles) or spoon over fish or chicken. Any extra sauce freezes beautifully.
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
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.
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.