Pontani-Esca!

Step 1...
3 table spoons Olive Oil
1 small onion chopped
1 18 ounce cans of tomatoes (whole plum)
pinch of sugar

Heat olive oil on a large pot, I like to use my dutch oven. Add the onions and cook till they are soft and clear, add the tomatoes and squish the whole plum ones before you put them in, add your pich of sugar, a dash of salt stir well and lower heat. Let this baby cook uncovered for 20 minutes.

Step 2...
1/2 cup olive oil
4 cloves of garlic (smashed & bashed, don't know how to do that? better get Go-Go Robics 2 and find out)
4 anchovy fillets pureed to smithereens in food processor or if you are lucky, a thunder stick pro
2 1/2 table spoons of drained capers
2/3 cup of pitted kalamata olives, chopped (once, we actually used assorted fresh deli olives and it still rocked
2 tablespoons tomato paste
2 table spoons flat leaf parsley chopped up
1 pound of spaghetti

Heat olive oil in large pot, add garlic and cook for about one to two minutes over medium-high heat, add anchovies & capers, stir for 2 minutes over medium heat. Add the results of step one (your base tomato sauce). Stir for 3-5 minutes, add the olives & tomato paste. Simmer for 20 minutes.

Serve over spaghetti and garnish with chopped parsley!