50 ml olive oil
6 cloves garlic - peel and cut into fine slices
30 g anchovy fillet in olive oil - net weight
70 g tomato paste
1 teaspoon cane sugar
400 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
100 ml dry red wine
0,5 teaspoon dried oregano
400 g bucatini pasta - dry
80 g brown olives - pitted
50 g capers - roughly chop
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
