from Cellar Bar by Guy Grossi (p168)
Another version, this time blending the canned tomatoes before adding to the sauce, and reducing the sauce for 30mins.
The Sauce:
- EVOO, garlic and onion,
- anchovies and chilli flakes
- tomato paste (Mutti)
- deglazed with white wine (Hunter Farm Pinot Gris)
- whole peeled tomatoes (blended)
- Baby Capers, black olives, parsley
- Season to taste
Serve on Spaghetti (Barilla #5) and top with Parmigiano.
Simple, and reduction gives it depth of flavour.
Eastington@Paddington 
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