Spaghetti Sauce Puttanesca

Directions

Heat olive oil in large Dutch oven.

Add anchovies and stir together until oil and anchovies make a paste.

Add the tomatoes, liquid and all.

Break up the tomatoes and cook for 2 hours, then add the basil, oregano and half the garlic.

Cook for 6 to 8 hours, adding a little water as needed.

The sauce will become a dark, rich red.

In the last half hour, add the remaining garlic, olives and capers.

Cook for a few minutes to blend the flavors.

Serve over pasta and pass grated Parmesan.