Dad'S Red Sauce

• 4 garlic cloves
• 1 teaspoon red pepper flakes
• 1 teaspoon anchovy paste
• 1 tablespoon Sun Dried Tomatoes
• 28 ounces San Marzano Crushed Tomatoes
• 4 tablespoons olive oil for cooking
• fresh grated parmesan
• 2 tablespoons your best olive oil for finishing

1. Add Olive Oil to large saute 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.
2. 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.
3. 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.
4. Will add a photo next time I have the iPhone camera handy and ready to snap in process.

garlic, red pepper, anchovy paste, tomatoes, tomatoes, olive oil, parmesan, olive oil

Taken from food52.com/recipes/15429-dad-s-red-sauce (may not work)