Every Sunday night, year round, this is the one meal -- pasta with my red sauce -- that is guaranteed to result in clean plates. With three very picky sons, I have succeeded in being a "best dad" with the recipe. This is the short form recipe (the long form is doing it all from scratch and putting it through a food mill). This is only original because I make it and I've refined it by talking to italian chefs who like a simple red sauce. So maybe this is their idea. —Dan Pullman
Add Olive Oil to large sauté pan and soften Garlic for a couple of minutes. Add pepper flakes, sun dried tomatoes and anchovy paste and mix in with the garlic and olive oil heating the combination for another minute or so.
Add can of crushed San Marzano tomatoes .. and be happy to add another bit of water that you would use to rinse the the tomato can to capture all the extra bits. Add all the Salt and Pepper that works for you. Simmer the whole collection for thirty minutes. Its important for the garlic and anchovy essence to be totally integrated and matured into the tomatoes. Stir often enough to make sure that all the flavors are mixing nicely. The extra water you added when rinsing the tomato can helps keep the sauce from dehydrating.
Boil your favorite pasta in salted water. When al dente, drain and add to the sauce. Mix splendidly. Drizzle with your best finishing olive oil and serve with fresh grated parmesan cheese.
Will add a photo next time I have the iPhone camera handy and ready to snap in process.