Perfect for al fresco dining, picnics, and casual summer suppers. The sauce is made from ingredients you can keep in your pantry, and it can be made in advance for easy entertaining. For a robust main course, consider adding grilled chicken breast or shrimp.

Ingredients:

• ¼ cup olive oil
• 4 anchovy fillets (or more if you're adventurous)
• 1 teaspoon red pepper flakes
• 4 to 5 large garlic cloves, minced
• 1 28-ounce can of whole peeled San Marzano tomatoes
• ½ cup pitted kalamata olives, sliced
• 3 tablespoons capers
• 2 teaspoons dry oregano
• Kosher salt
• ½ cup chopped parsley

Directions:

Warm oil over medium heat in a large pan; add the anchovy fillets and red pepper flakes. Cook for about 2 minutes, stirring the anchovies into the oil. Add the garlic and cook for 30 seconds or until fragrant, then add the tomatoes, olives, capers, and the dried oregano. Bring the mixture to a simmer while using a spoon to break up the tomatoes. Lower the heat and partially cover the pan. Allow the sauce to cook for 20 to 30 minutes to marry the flavors. 

This sauce can be served immediately over the pasta of your choice or stored in the refrigerator to reheat the next day. Garnish with fresh parsley and enjoy. 

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