Heat the oil in a large saucepan over medium heat; add the garlic, shallots, and anchovies and sauté until the shallots soften, 3 to 4 minutes. Add the tomatoes and sugar; sauté until soft, 5 or 6 minutes. Stir in the olives, capers, parsley and red pepper flakes; cook for 3 to 4 minutes. Remove from heat. If you prefer a chunkier sauce leave as is, otherwise use an immersion blender and pulse several times to puree lightly.
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