Tomato Sauce With Anchovies & Capers

Photo: Lady Catherine Gourmet

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

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.

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.

Prepare the water for the spaghetti and cook the spaghetti al-dente.

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.