3 garlic cloves, smashed with the back of a knife
4 cured anchovy fillets
¼ of a yellow onion, coarsely chopped
1 tsp. chili flakes
1 28-oz. can crushed tomatoes
6 leaves fresh basil, finely chopped
2 6-in. sprigs fresh oregano or marjoram, leaves removed and finely chopped
1 tbsp. capers
1 small handful pitted Kalamata olives
Salt and pepper
Heat the olive oil in a heavy saucepan over medium heat until shimmering.
Add the garlic and anchovies to the oil, and lower the heat to low.
The anchovies will sputter—don’t worry unless the garlic starts to burn, but try to avoid the tiny bits of searing-hot cured fish.
Add the onions and chili flakes cook until soft and brown.
Pour in the tomatoes and cook down the liquid on high for a minute or so.
Lower the heat to low and allow the mixture to slowly simmer for five to ten minutes to allow the flavors to marry.
Add the capers and olives and allow to cook for another five minutes.
Throw in the herbs, season to taste, and add a drizzle of olive oil.
Serve over pasta and sprinkle with a few shreds of basil.