...when my aunt's and sister's gardens began producing prodigious amounts of Roma tomatoes in summer, Nonna would start with her uncooked tomato sauces: basically chopped and drained tomatoes, garlic, EVOO, wine vinegar and whatever else she felt like adding for lunch: black or green olives, capers, fresh herbs, an anchovy...This sauce has fresh basil and parsley, a local chili, and black unsalted olives. Served on DeCecco linguine with Parmesan (Nonna preferred Romano) and chili flakes: