Ingredients

• 2 teaspoons chopped and smashed anchovies
• 2 teaspoons salted or canned capers, rinsed and chopped
• 1 1/2 cups marinara sauce
• 1/4 cup clam juice (preferably unsalted)
• Freshly ground black pepper
• 1 1/2 teaspoons hot chili paste, finely chopped (recommended: Peperoncino Piccante Chili "Paste")
• 1/2 cup peeled, seeded, roughly chopped tomatoes (if you don't have any tomatoes on hand, increase the marinara sauce to 2 cups)
• 1/2 cup each Kalamata and picoline olives, pitted and quartered
• 1 tablespoon finely chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano
• 2 tablespoons finely chopped Italian parsley, optional
• 1 1/2 teaspoons red wine vinegar
• 2 tablespoons extra-virgin olive oil

Directions