In a large sauté pan over medium heat, heat olive oil, garlic and chile flakes; sauté until garlic is softened but not browned. Add olives and capers; sauté 2-3 min. Add Worcestershire sauce, brine and tomatoes. Bring to a boil, then reduce heat; simmer 10-15 min. Season with salt and pepper; add basil just before serving. Serve over pasta, polenta, beans, chicken or seafood.
Recipes and photos courtesy of Divina.