Spoon this easy, high-flavored tomato sauce over mounds of your favorite hot cooked pasta.
Yield: 4 cups
1 cup pitted, halved ripe olives
1/2 cup sun-dried tomatoes, cut into thin strips
1/4 cup olive oil
1 (3 1/2-ounce) jar capers, drained
8 large cloves garlic, chopped
6 anchovy fillets, mashed
3 cups quartered plum tomatoes
1/4 cup pesto
1 teaspoon dried crushed red pepper
Combine first 6 ingredients in a large saucepan; bring to a boil. Add tomato, pesto, and red pepper; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Serve over pasta.