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Spaghetti Sauce Puttanesca

3 anchovy fillets -- chopped
2 tablespoons olive oil
4 cans peeled Italian plum tomatoes -- - (28 oz. cans)
40 fresh tomatoes -- (40 to 50)
2 tablespoons fresh basil
2 tablespoons fresh oregano
1 large head garlic -- abt. 12 cloves
2 tablespoons capers -- drained
1/2 cup kalamata olives -- - pitted and halved
grated parmesan cheese

Heat olive oil in large Dutch oven. Add anchovies and stir together until oil and anchovies make a paste. Add the tomatoes, liquid and all. Break up the tomatoes and cook for 2 hours, then add the basil, oregano and half the garlic. Cook for 6 to 8 hours, adding a little water as needed. The sauce will become a dark, rich red. In the last half hour, add the remaining garlic, olives and capers. Cook for a few minutes to blend the flavors. Serve over pasta and pass grated Parmesan.

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