Using a sauté pan, heat to medium-low heat. Add ¼ cup olive oil, salt, pepper, red pepper flakes, oregano and basil into the pan. Then sauté for about a minute (you want red pepper flakes to sizzle—JUST A LITTLE BIT). You don’t want to burn the spices.
Then put in the garlic and sauté for a little while. Be sure not to burn the garlic. Very easy to do and will ruin your dish. After the garlic sizzles for about a minute, turn down the heat and let the aromatics infuse with the oil for 5-10 minutes.
Next add the honey, tomato paste, and the anchovy paste. Sauté for another minute and next add a little bit of the chicken broth. You can add the chicken broth earlier if you are afraid of burning the garlic if the pan gets too hot.
Continue stirring, then add stewed tomatoes and tomato sauce and the rest of the chicken broth. If you are using whole tomatoes (and not diced), then take a potato masher and mash the tomatoes gently in the pan.
The sauce mixture is still on medium heat. Let the sauce simmer for 15-20 minutes. Feel free to turn up the heat anytime during the cooking process if you feel the pan is not hot enough.
Make sure to taste test the sauce, so you are comfortable with how sweet, salty, and/or sour levels of the dish. For example, you can always add a little more honey if you feel the sauce is too sour from the tomatoes.
After the sauce simmers, turn off the heat, and then drizzle the top with olive oil and stir to combine.
Then toss with some freshly cooked pasta, and enjoy.