by Bob & Mary Barone

• 1/3 c. olive oil
• 1 1/2 c. pitted black olives, coarsely chopped
• 2 cans 2 oz. anchovy filets, undrained
• 1/4-1/3 c. sugar
• 4 cloves garlic, crushed
• freshly cracked pepper
• 1 can (55 oz.) crushed tomatoes
• 1/2 lb. angel hair pasta
• 1 jar (2 1/2 oz.) capers, drained

Osterize (food processor) garlic, anchovies, and olive oil to make a paste. Transfer to a saucepan. Add tomatoes, capers, olives, and sugar, to taste, and black pepper, to taste. Stir over medium heat for 1-1/2 hours. Cook pasta and drain. Spoon sauce over and serve. Note: Sauce can be kept refrigerated overnight to let flavors blend.