Pasta And Tomato Sauce With Anchovies, Capers, Olives

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3 tablespoons olive oil

3 large garlic cloves, minced

5 large anchovies

2 1/2 cups Chunky Cooked Tomatoes (see recipe)

1 tablespoon nonpareil capers, coarsely chopped

1 bay leaf

6 kalamata olives, pitted, finely chopped

1/4 teaspoon salt, or more to taste

Ground pepper

1 pound spaghetti, perciatelli or linguine, cooked al dente

Grated pecorino cheese

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