Tomato and Anchovy Sauce

Submitted by Tuck Burnette

"This is one of my favorite sauces. I use it on fresh and dried pasta. We make a lot because, keeping some of the sauce I turn it into other things, sometimes putting it in whore's sauce, and at other times saucing it in heavy cream and chili oil and serve it over boxed dry thin spaghetti."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 10

ingredients

• two 28 ounce cans whole tomato with juice
• 1 cup extra virgin olive oil
• 1 tablespoon finely minced garlic
• 4 ounces anchovy fillets, finely chopped
• salt
• pepper
• crushed red pepper flakes
• 1 1 small chicken stock (optional) or 1 small fish stock (optional)
• fresh pasta or dried pasta, to serve
• chopped fresh parsley

directions

1. Prepare the tomatoes under directions, "To Prepare Tomatoes for Cooking". Set aside.
2. Put the oil and garlic into a 12 inch sauté pan or Dutch oven. Turn the heat to medium low. Cook until the garlic turn a pale gold. Proceed.
3. Add the anchovy, some salt, a liberal use of pepper, and some red pepper flakes. Cook, mashing the anchovy as nessecary, until rather dissolved, then stir in the tomatoes.
4. Bring to a simmer and cook for 20-30 minutes. Feel free to add up to 1/2 cup liquid during the cooking process.
5. Cook pasta and serve, lightly dressed, do not use enough sauce for it to pool in the bottom of the plate.
6. Add chopped parsley as desired.