1 onion, chopped

3 cloves garlic, finely chopped

1/4 cup (60 ml) olive oil

2 anchovy fillets, finely sliced (optional)

3 cups homemade tomato sauce (see recipe)

2 tablespoons (30 ml) capers, drained and chopped

2 tablespoons (30 ml) fresh oregano, chopped

1/4 cup (60 ml) fresh parsley, chopped

1/3 cup (74 ml) Kalamata olives, drained and halved

Salt and pepper, to taste

In a saucepan over medium heat, soften the onion and garlic in the oil. Add the anchovies and stir for 1 minute. Add the tomato sauce. Simmer for 5 minutes. Add the remaining ingredients. Toss with cooked pasta. Adjust the seasoning. Serve immediately.

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