*Note - this is an occassional treat only, this sauce does have a lot of sodium.
2 t extra virgin olive oil (you want the deep green stuff)
2-3 cloves garlic, minced
1 t red pepper flakes (or more if you like it really hot)
1/2 cup meats of kalamata olives, sliced off the pits
1/2 small can anchovies
2 T capers, drained
1 can (10 1/2 oz) diced tomatoes (check ingredients, should be no sugar)
Saute garlic and red pepper flakes in oil over medium high heat. Take care nto to let garlic burn. When garlic turns golden, add tomatoes with all their juice, the capers and the olive meats. Chop up the anchovies and add them. Stir well, breaking up anchovies. Allow some of the liquid to reduce as the sauce cooks. You can thicken with a little tomato paste if you want.
Serve over shredded raw cabbage or zucchini or whatever, or use to dress up a naked chicken breast or fish fillet.