This sophisticated sauce is much richer and more robust than the simple tomato sauce. The anchovy gives it depth of flavor and the olives add a satisfying salty component. The flavors blend perfectly and elevate the basic tomato sauce to new heights. Enjoy it with a bottle of rustic Puglian red, such as Salice Salentino.
1. In a large pan, combine the olive oil, garlic, and anchovies. Cook over medium heat until the anchovies are dissolved and the garlic starts to change color. Be careful not to burn the garlic. Add the olives, cook for a minute, and add the tomatoes. Reduce the heat and simmer gently for about 20 minutes, until the flavors have blended. Season with the salt, to taste.
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