Serves 6 / Anchovies give this traditional sauce its distinctive taste and also provide nutritious omega-3 fatty acids.
Mix this zesty sauce in a large zip-top bag; you can transport it, unrefrigerated, for several hours. 16 ounces low-sodium tomato sauce
2 ounces kalamata olives, pitted and diced
2 tablespoons capers, drained
1 4-ounce tin anchovy filets, oil poured off, diced
1/4 teaspoon chili flakes
1 pound cooked pasta
1. Combine first five ingredients. Toss with hot pasta before serving.