1

Heat a large dutch oven over medium heat and pour in the olive oil. Once hot, add the onion and cook for five minutes, then add the garlic and reduce the heat to medium-low. Continue cooking until the onion is browned slightly around the edges. Season with salt and pepper.

2

Add the anchovies and chili flakes and stir to break apart the anchovies and combine everything.

3

Pour in the tomatoes and the juice from the can while crushing the tomatoes with your hands. Add in the oregano and stir.

4

Let it simmer over low heat for 20 minutes until thickened and the sauce has reduced. Remove from the heat and let cool before storing or use immediately.

5

Substitutions: No anchovies: omit. No spice: omit the chili flakes. More spice: use a fresh spicy pepper or increase the chili flakes.