2 Tbls Olive Oil
2 Cloves Garlic
2 400G ((14.1oz) Tins Peeled Italian Tomatoes
1 tsp Sugar
1 tsp Salt
½ tsp Black Pepper
2 tsp Italian Herbs
4 Anchovy Fillets
2 Tbls Capers
¼ Cup Pitted Black Olives
1 In a deep saucepan heat olive oil over medium heat.
2 Add sliced onions and garlic and sauté until soft.
3 Add tomatoes, sugar, salt, pepper and Italian herbs and sauté for 30 minutes.
4 Blend sauce using a stick blender.
5 Heat a little olive oil in a saucepan and add the anchovies.
6 Saute until they soften.
7 Add the capers and Olives and cook for 2 minutes. Add to tomato sauce and cook through.
8 Serve over pasta of your choice. I like Puttansca sauce with Spaghetti or Linguini pasta.