3 Tbs. olive oil
1 large onion, chopped
6 large garlic cloves, chopped
1, 2 oz. can anchovy filets
2, 14.5 oz. cans chopped tomatoes
2 cups tomato puree (or leftover sauce works here as well)
1 Tbs. dried basil
2 tsp. dried oregano
1 Tbs. sugar
2 tsp. salt
1 tsp. black pepper
2 tsp. red pepper flakes
1 cup red wine (good quality – so you can drink the rest!!)
1 lb. raw shrimp, peeled and deveined
3 Tbs. capers
Juice and zest from one lemon
1, 2.5 oz. can black olives
¼ cup fresh basil, chiffonade
1 ½ lbs. pasta, cooked al dente (spaghetti, taglietelle, fettuccini, all work well with this sauce)
Heat olive oil in a large skillet with sides. Sauté onion and garlic until soft and fragrant. Add the anchovies, including the oil, and stir until they begin to dissolve. Add tomatoes, puree, basil, oregano, sugar, salt, black pepper, red pepper flakes, and red wine to the pan. Bring to a low boil and let cook for 15 minutes, stirring frequently to let the flavors meld and sauce reduces slightly. You can cook longer to further develop the flavors, but reduce heat and cover the pan.
Add the shrimp (with any juices), capers, lemon, and black olives to the pan and cook for another 5 minutes until the shrimp are pink and cooked through. Just before serving, stir in the fresh basil.
Serve sauce tossed with the al dente pasta with grated parmesan on the side. Devour!