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Ingredients

3 (28 ounce) cans diced tomatoes ⅔ cup extra-virgin olive oil 1 white onion, diced 1 bunch fresh basil leaves, torn 1 tablespoon anchovy paste 6 cloves garlic, minced 1 tablespoon dried oregano ⅛ teaspoon baking soda salt to taste 3 (6 ounce) cans pitted black olives, chopped 1 cup balsamic capers, drained 1 bunch parsley leaves, chopped 3 (16 ounce) packages spaghetti 1 teaspoon red pepper flakes

Nutrition Info

626.3 calories carbohydrate: 97.3 g cholesterol: 0.6 mg fat: 19.2 g fiber: 8 g protein: 17.6 g saturatedFat: 2.8 g servingSize: - sodium: 1184.2 mg sugar: 8.2 g transFat: : - unsaturatedFat: : -

Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer, reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Divide spaghetti among serving bowls, ladle sauce over noodles and sprinkle red pepper flakes on top.

12 servings

Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.