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Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, minced
  • 4 anchovies, minced
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly cracked black pepper
  • One 28-ounce can whole San Marzano tomatoes, drained and lightly hand-crushed
  • ½ cup pitted, oil-cured black olives
  • ¼ cup capers
  • 2 pinches sugar
  • 1 pound linguine, cooked to al dente in salted water
  • Torn fresh basil, for garnish
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