Family Style Food

0 Empty the can of tomatoes into a mesh colander set over a bowl — this will drain off excess water. Discard the water and add the tomatoes to the bowl. Crush them with your hands or use a potato masher or wooden spoon. Set the bowl aside.
1 Add the olive oil, anchovies, red pepper and capers to a 10-12-inch saute pan or skillet and place over medium-high heat. Cook until the anchovies break down easily with a spoon and the capers begin to sizzle, about 2 minutes.
2 Stir in the garlic and tomato paste. Cook another 30 seconds to one minute, just until the garlic is aromatic. Add the reserved drained tomatoes, olives and ½ teaspoon kosher salt. 
3 Bring the sauce to a simmer. Cook 15 minutes, stirring frequently, until the sauce has thickened. Add the parsley and serve over hot cooked pasta.