Salso Ala Meretrice

• 2 (sometimes 4) garlic cloves, minced
• 2 Tbsp. olive oil
• 8 anchovies (1 can flat anchovies)
• 4 1/2 c. Italian plum tomatoes, crushed (canned are fine)
• 8 stuffed green olives, sliced
• 8 pitted black olives, sliced
• 1 tsp. capers
• 1 tsp. dried sweet basil
• 1/4 tsp. dried red pepper (sometimes, a bit more)

1. Saute garlic in the oil until soft; add the anchovies.
2. When the anchovies have broken apart, add the tomatoes; simmer for 10 minutes.
3. Blend in olives, capers, basil and red pepper.
4. Simmer in uncovered pan for 20 minutes or until sauce has thickened. Serve on capellini or vermicelli.
5. Don't let the anchovies turn you off.
6. The anchovies impart flavors but no "hairy" texture. Honest.
7. We usually double or triple the recipe.
8. We freeze it in small portions to "zap" after work.

garlic, olive oil, anchovies, italian plum tomatoes, green olives, black olives, capers, sweet basil, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903354 (may not work)