3 T extra virgin olive oil
10 anchovy filets
6 large cloves garlic, thinly sliced
1/2 jar kalamata olives chopped
3 T capers
1/2 cup roasted red peppers, coarsely chopped
1 T dried Italian seasoning
28 ounce can chopped tomatoes, drained
1/2 T aleppo pepper (or less of regular flaked red pepper)
3/4 cup dry red wine
freshly ground black pepper
In a skillet or saute pan, heat the olive oil over medium heat. Add the anchovies and stir into the hot oil. They’ll sizzle and break up and almost disappear. That’s a sign to add the garlic. Stir it around until it starts to get translucent, then add the olives and capers. Stir some more, until the sizzle starts to quiet down.
Watch that semi-sizzling pot with the oil, anchovies, garlic, olives and capers. Give it another stir and add your drained tomato chunks, red wine, black pepper and a bit of red pepper. All these go in, and you give it a stir. It should start to bubble, and that’s what you want: to boil down the excess liquid. Stir the sauce occasionally until it's cooked down.
Serve over hot drained spaghetti.