A quick and very tasty red sauce, takes only 15 minutes from start to table.

2 tbsp. olive oil
4 anchovy fillets, chopped
1 lg. can whole Italian tomatoes
2 tbsp. pitted and chopped black olives
2 tbsp. chopped fresh basil
Pinch crushed red pepper
Fresh ground black pepper
1 clove garlic, minced

Heat oil in a medium skillet over low heat. Add garlic and anchovies and cook about 3 minutes until anchovies are dissolved. Add the tomatoes and red pepper. Heat to simmering over medium heat, breaking up tomatoes with a spoon. Cook until sauce is reduced, about 10 minutes. Serve over pasta cooked al dente.