3 cups whole plum tomatoes (canned)
4 cloves of garlic
2 anchovy filets
1 cup black pitted Olinda Kalamata Olives
3 tbsp wholes capers
4 tbsp Olinda Extra Virgin Olive Oil
3 ‘turns’ of the peppermill
good pinch of red pepper flakes

Place all ingredients in a food processor.  Pulse for several seconds to achieve a thick, coarse consistency.  Pour into a sauce pan, and cook in 2 tablespoons of Olinda Extra Virgin Olive Oil in large skillet for approximately 10-15 minutes.  Serve over al dente Linguine with grated Pecorino Romano, drizzle with more olive oil.