Tomato And Anchovy Sauce

• two 28 ounce cans whole tomato with juice
• 1 cup extra virgin olive oil
• 1 tablespoon finely minced garlic
• 4 ounces anchovy fillets, finely chopped
• salt
• pepper
• crushed red pepper flakes
• 1 1 small chicken stock (optional) or 1 small fish stock (optional)
• fresh pasta or dried pasta, to serve
• chopped fresh parsley

1. Prepare the tomatoes under directions, "To Prepare Tomatoes for Cooking". Set aside.
2. Put the oil and garlic into a 12 inch saute pan or Dutch oven. Turn the heat to medium low. Cook until the garlic turn a pale gold. Proceed.
3. Add the anchovy, some salt, a liberal use of pepper, and some red pepper flakes. Cook, mashing the anchovy as nessecary, until rather dissolved, then stir in the tomatoes.
4. Bring to a simmer and cook for 20-30 minutes. Feel free to add up to 1/2 cup liquid during the cooking process.
5. Cook pasta and serve, lightly dressed, do not use enough sauce for it to pool in the bottom of the plate.
6. Add chopped parsley as desired.

tomato, extra virgin olive oil, garlic, anchovy, salt, pepper, red pepper, chicken, fresh pasta, fresh parsley

Taken from www.food.com/recipe/tomato-and-anchovy-sauce-528378 (may not work)