Puttanesca Sauce

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1/4 cup extra-virgin olive oil

3 garlic cloves, peeled

6 anchovy fillets

1/4 teaspoon crushed red pepper

1 tablespoon tomato paste

One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand

Pinch of sugar

2 basil sprigs

1/4 cup chopped kalamata olives

1 tablespoons capers, drained

Salt and freshly ground pepper

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