Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
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|Serving Size: 1 recipe (1817g)|
|Recipe Makes: 1|
|Calories from Fat: 338 (15%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 0mg||0 %|
|Sodium 2001.2mg||69 %|
|Potassium 4667.1mg||123 %|
|Total Carbohydrate 421.7g||124 %|
|Dietary Fiber 37.6g||150 %|
|Sugars, other 384.1g|
|Protein 78.2g||112 %|
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Calories per serving: 2288
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