My Spaghetti Marinara

January 15, 2010
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. 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.
  2. Add the minced garlic and cook for 1 min.
  3. 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.
  4. Add the chopped parsley, and simmer for 25 mins.
  5. 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.
  6. Serve with a ton of Parmesan cheese. Home alone bliss.
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