I first was introduced to this recipe when I was reading the book, "Belong to Me", when the main character "would have sold her soul" for a plate of this. I had to do further research and hours later, found a recipe that I was happy with sharing. There are American versions of this and Italian versions of this. The Italian version has you begin by reducing the anchovies into a paste, reducing their fishy taste. It also has you cook the sauce longer, mingling the flavours and reducing the tomatoes into their own paste. Although excellent the 1st day, it is even better the second so plan ahead to make more! And please, RESIST the urge to cover this with cheese! Italians customarily do not use cheese in this dish; the cheese overwhelms the sauce and makes the anchovies more pronounced, unbalancing all the delicate flavours you just worked so hard to create.