Tomato Sauce With Anchovies & Capers
By: Lady Catherine ...
Published: Sunday, January 9, 2011 - 10:02am

Ingredients




28 oz. can crushed tomatoes
1 bunch of fresh Italian parsley – chopped
1 bunch of fresh basil – chopped
6 cloves of garlic – chopped
1/2 cup of chicken broth
2 oz. can of anchovies with capers in olive oil
1 pinch of sugar
Few dashes of red pepper flakes
Few dashes of dried oregano
Few dashes of black pepper
Olive oil – for drizzling
1 box of your favorite spaghetti
Romano Cheese for grating

Preparation

1 Heat a large frying pan with olive oil and add the parsley, basil and garlic.  Sauté until the garlic softens and the basil and parsley wilt. 2 Add the tomatoes and simmer a minute or two then add the chicken broth and the seasonings and a pinch of sugar.  Simmer for a few minutes.  Add the anchovies with capers and then add all of the seasonings to taste.  Simmer a few more minutes. 3 Prepare the water for the spaghetti and cook the spaghetti al-dente. 4 Drain the spaghetti and add it to the sauce.  Drizzle with olive oil, add a few dashes of red pepper flakes and grated Romano cheese.  Toss the spaghetti and tomato sauce and grate a little more cheese on top.

About


This is a simple and yet delicious meal.
Enjoy with much love,
Catherine