Zesty Anchovy and Olive Tomato Sauce

1. Heat the Olive Oil

Start by heating the extra-virgin olive oil in a large, wide, heavy saucepan or Dutch oven over medium heat until it’s hot and shimmering.

2. Cook the Anchovies and Chile

Add the anchovy fillets and the finely minced Calabrian chile in oil to the hot pan. Cook this mixture for about 30 seconds, stirring constantly until the anchovies have fully melted into the oil and everything is sizzling nicely.

3. Add Marinara Sauce, Olives, and Capers

Pour in the Good and Versatile Marinara Sauce, then add the chopped Kalamata olives and the drained, coarsely chopped capers. Stir everything together and let it cook for about 10 minutes, allowing the flavors to blend.

4. Add Parsley and Lemon Zest

Stir in the coarsely chopped fresh flat-leaf parsley and the finely grated lemon zest. Mix until these ingredients are well combined.

5. Season to Taste

Taste the sauce and adjust the seasoning with kosher salt and freshly ground black pepper as needed.