My Spaghetti Marinara

1. 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. 2

   Add the minced garlic and cook for 1 min.

3. 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. 4

   Add the chopped parsley, and simmer for 25 mins.

5. 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. 6

   Serve with a ton of Parmesan cheese. Home alone bliss.

* Per serving · 4 servings · Values may vary.

No additional tips available.