My Spaghetti Marinara

By RillaCooksin Heels • January 15, 2010 • 0 Comments

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Author Notes: This is so simple, so comforting and so yummy. It was a dish my Mom would make on a harried night...and I was always thrilled. My hubby dislikes anchovies so that is why it is relegated to a home alone meal. And I will be honest, I never make anything else on a home alone night, since I love it so much. There are so few ingredients, make sure what you use is good. - RillaCooksin Heels

Serves 4

1 tin anchovies in oil
3 cloves garlic, minced
28 ounces can of San Marzano crushed tomatoes
1/4 cup chopped Italian parsley
salt and pepper (not too much salt, anchovies have plenty)
2 tablespoons capers drained (optional)
1 pound good spaghetti or linguine
lots of good Parmesan cheese

Knock the whole tin of anchovies into a nonstick pan, with the accompanying oil. Saute on med-high until the anchovies are disintegrated in the oil.
Add the minced garlic and cook for 1 min.
Add the can of good tomatoes, and some salt and pepper. You would also add the capers at this point if you so desired. Bring to a boil, turn down to a simmer.
Add the chopped parsley, and simmer for 25 mins.
In the meantime cook the pasta. Drain the pasta, add a tablespoon of grated Parmesan cheese to the sauce, and stir to incorporate. Add the drained pasta to the sauce, and toss to coat.
Serve with a ton of Parmesan cheese. Home alone bliss.