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Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, peeled
  • 6 anchovy fillets
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can whole peeled Italian tomatoes with their juices, crushed with your hands
  • Pinch of sugar
  • 2 basil sprigs
  • ¼ cup chopped kalamata olives
  • 1 tablespoon capers, drained
  • Kosher salt
  • Freshly ground black pepper
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