A rich and full-flavored Sicilian pasta sauce that is traditionally served with spaghetti. You can also add fried eggplant or black olives. From "The New Pasta Cookbook".

Ingredients

4 serv.

olive oil↗1⁄3 cup
large onion↗1
thinly sliced
garlic clove↗1
crushed
anchovy fillets↗4
drained and soaked in
milk↗
for 45 minutes
canned Italian tomatoes1 2⁄3 cups
drained and chopped
sprig fresh basil↗1
salt & freshly ground black pepper
to taste

Step-by-step instructions

1
In a large pan heat oil and saute onion and garlic until soft.
2
Add drained anchovies and cook for 1 to 2 minutes, breaking them up with the spoon as you stir.
3
Add tomatoes and basil, season lightly and simmer,covered for 20 minutes or so, until smooth and thick. Adjust seasoning. No grated cheese is served with this sauce.

Source: food.com

Original recipe ↗

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