Ingredients:
1 Bunch of Spaghetti noodles (measured between your thumb and the first joint of your index fingers)
1 Can 14.5 Oz. of Diced Tomatoes in Garlic, Oregano and Basil
1 Can 2 Oz. Anchovy Fillets in Olive oil
1 Tbsp Minced/Crushed Garlic
2 Tbsp Extra Virgin Olive oil
Fresh sweet Basil for garnishing
Grated Parmesan Cheese
Cooking Instructions:
- Cook pasta in salted water or according to package instructions.
- Heat pan in medium-low with 2 tablespoons of Olive oil. Add in the minced garlic and let it cook slowly for 2 minutes or until fragrant. The heat should be low enough to cook the garlic without burning it.
- Put in the Anchovy fillets and a little bit of the oil. Discard the remaining oil. Saute the garlic and the anchovy until the fillets is almost melted or at least no visible pieces.
- Add the canned tomatoes and stir to combine.
- Season with salt and pepper. If you want to give the sauce a little kick or twist, add a pinch of dried pepper flakes.
- Toss the cooked pasta until coated with sauce. Remove from heat. Garnish with teared sweet basil leaves and Parmesan cheese. Enjoy!