1/4 cup olive oil
1.5 cups grape tomatoes
2 tbsp capers, rinsed, drained, chopped
3 anchovy fillets, minced
1/3 cup kalamata olives (or other black)
2 garlic cloves
1.5 cups tomato puree (about 15oz)
1 pound spaghetti
In a large skillet, heat oil over medium high. Add tomatoes, capers, anchovies, olives, and garlic. Cook until fragrant and softened. Add puree and season. Simmer.
Cook pasta. Reserve 1 cup water, drain rest. Add sauce, and replace enough water for sauce to be thin-ish.