My Spaghetti Marinara

• 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.

anchovies, garlic, tomatoes, italian parsley, salt, capers, linguine, lots

Taken from food52.com/recipes/2673-my-spaghetti-marinara (may not work)