2 Tbsp Minced Anchovy Fillets (about 8 fillets) optional
2 Tbsp Tomato Paste
2 (14oz) cans Diced Tomatoes
2 Tbsp drained Capers
1 cup Olives diced
1 lb Pasta cooked to al dente
1/4 cup Parsley finely chopped to garnish
In a large sauté pan, heat the infused olive oil.
Add the anchovies (optional), tomato paste, and Miscuglio. Sauté until herbs are toasted, 1-2 minutes.
Stir in the tomatoes, capers, and olives and simmer until the sauce is thickened and slightly reduced, about 10-20 minutes, stirring occasionally.
Add the cooked pasta and toss to coat. Drizzle with good Italian olive oil and a sprinkle of parsley. Enjoy!