1 tbsp EVOO
4 large cloves garlic minced
1/2 tsp Aleppo pepper
6 anchovies, rinsed of anchovy paste
1 28-oz can whole or crushed tomatoes with juice
3 tbsp capers
1/2 cup kalamata olives chopped
coarse salt & black pepper to taste
1 lb Italian sausage browned & drained
Heat oil in a large skillet over medium heat. Add garlic, red pepper & anchovies. Mash anchovies with a wooden spoon. Cook, stirring, until garlic is fragrant, 2-3 minutes.
Add tomatoes with their juice, breaking up whole tomatoes with hands.
Stir in capers & olives. Bring to a boil; reduce heat.
Simmer slowly until thickened, 5-10 minutes.
Add well-drained sausage & mix well.
Meanwhile, cook spaghetti until al dente.
To serve, add spaghetti to sauce & toss.
Season with salt & pepper.