Step 1

Heat oil in a saucepan over low heat. Add garlic and anchovies, and cook, stirring occasionally, for 10-12 minutes until garlic has softened and the anchovies have melted. Add the tomato paste and brown sugar and increase heat to medium. Cook, stirring, for 5-7 minutes until the tomato paste has caramelised.

Step 2

Add tomatoes, red wine and oregano, and bring to a simmer, breaking up tomatoes with a spoon. Simmer for 10-12 minutes, stirring occasionally, until thick and reduced. Add olives and capers, and simmer for 2 minutes. Season. Add hot pasta to the pan and coat in the sauce to serve.