The Best Italian Pomodoro Sauce

• 1 head garlic, peeled and minced
• 1 onion, minced
• 1/4 cup olive oil, good quality
• 1 anchovy fillet, small can
• 2 (850 g) stewed tomatoes, Molinera
• 1 bunch fresh basil, chiffonade (1/2 c)
• salt
• 1 tablespoon sugar
• 250 ml cream (optional)
• 2 tablespoons parmesan cheese
• 1 lb angel hair pasta, cooked

1. In a large pan, saute garlic in olive oil till fragrant.
2. Add in onions cook till softened.
3. Dump in the whole can of anchovies including its oil.
4. Keep stirring till dissolved.
5. Add in the tomatoes, you can use hand emulsion blender to puree it.
6. Simmer 10 minutes then add sugar.
7. On low heat, allow to simmer 30 to 45 minutes till flavor concentrates.
8. Add in basil, correct seasoning and simmer another 5 to 10 minutes.
9. Add in 2T parmesan cheese.
10. You can stop here or add cream like what my kids like.
11. Turn off heat and pour over cooked angel hair pasta.
12. Garnish with more basil leaves and grated parmesan cheese.
13. Dig in!

garlic, onion, olive oil, anchovy fillet, tomatoes, fresh basil, salt, sugar, cream, parmesan cheese, angel hair pasta

Taken from www.food.com/recipe/the-best-italian-pomodoro-sauce-312658 (may not work)