• Bring a large pot of lightly salted water to a boil. Heat oil in a large, lidded stainless skillet over medium. Add shallot and garlic and cook, stirring, 3 minutes. Add anchovies and reduce heat to medium-low. Cook 4 minutes, breaking apart with a spoon.

  • Meanwhile, add linguine to boiling water and cook 9 to 10 minutes. Drain.

  • Stir crushed tomatoes, sugar, salt and pepper into skillet. Cover and simmer 10 minutes, adding olives and capers after 5 minutes. Stir in basil and remove from heat.

  • Add cooked linguine to sauce and toss to coat. Serve warm.

Nutrition Facts

444 calories; 12 g total fat; 793 mg sodium. 72 g carbohydrates; 13 g protein;