It’s hard to believe, but the star of this dish is the crusty bread you’ll use to sop up the flavorful sauce. Long after the seafood is gone, you’ll be begging for a few more slices to get every last drop.
Heat pan, add olive oil. Saute onions in olive oil until translucent and just beginning to turn color. Add half the herbs and the optional anchovy. Add garlic and continue to cook until the garlic is aromatic, but do not brown the garlic. Season with Aleppo, salt, pepper, sriracha, pepper. Make the mix on the spicy side, spicier than you want the finished dish. Add the red wine and bring to a hard boil and cook until it is almost completely evaporated. Reduce heat and add the hand crushed tomatoes. Bring to a simmer and reduce heat, cooking until the sauce is no longer runny. Remember, the end dish will be thinner than the sauce is at this point. Add the remaining herbs and reseason. Add the orange zest. Cool. THis sauce keeps well in the refrigerator and freezes well. It can be used on pasta as is, or with olives and capers etc.