Sungold Tomato Sauce with Bell Pepper and Kalamatas
1 small red bell pepper, chopped
1 medium onion, chopped
1 chopped garlic clove
1 anchovy (optional)
Pinch of red chile flakes
Sea salt and black pepper
4 cups cherry tomatoes, halved
1/3 cup kalamata olives, pitted and roughly chopped .
Heat 3 tbsp olive oil in a skillet over medium-low heat. Add bell pepper, onion, and garlic and cook down until caramelized, 10-12 minutes. Add anchovy, breaking up with back of spoon, and chile flakes. Add tomatoes and a pinch of salt and black pepper. Cook on low until thick and saucy, about 20-25 minutes. Stir in olives. Toss with cooked pasta, drizzle with olive oil & serve!