Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

If using whole anchovies, chop them very finely with a chef’s knife.

Remove the peel from the garlic, and grate very finely with a rasp. Alternatively, you can chop it very finely with a chef’s knife.

Finely chop sundried tomatoes.

Measure out olive oil, water, vermouth, oregano, chili flakes, and can of crushed tomatoes.

Preheat medium sized pot over medium low heat. Add the olive oil, and let it heat up gently. Add in the anchovies and garlic, and cook until garlic is fragrant but not browned, about 30 seconds.

Add vermouth, water, tomatoes, sundried tomatoes, oregano, chili flakes, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt.

Let sauce cook on low heat for 20 minutes until slightly reduced, and flavours all blend together. Taste and adjust seasoning if needed.