Tomato Sauce With Anchovies & Capers

• 28 ounces crushed tomatoes
• 1 bunch Italian parsley fresh, - chopped
• 1 bunch fresh basil - chopped
• 6 cloves garlic - chopped
• 1/2 cup chicken broth
• 2 ounces anchovies
• olive oil
• 1 pinch sugar
• 3 dashes red pepper flakes
• 3 dashes dried oregano
• 3 dashes black pepper
• olive oil - for drizzling
• 1 box spaghetti your favorite
• romano cheese for grating

1. Heat a large frying pan with olive oil and add the parsley, basil and garlic. Saute until the garlic softens and the basil and parsley wilt.
2. Add the tomatoes and simmer a minute or two then add the chicken broth and the seasonings and a pinch of sugar. Simmer for a few minutes. Add the anchovies with capers and then add all of the seasonings to taste. Simmer a few more minutes.
3. Prepare the water for the spaghetti and cook the spaghetti al-dente.
4. Drain the spaghetti and add it to the sauce. Drizzle with olive oil, add a few dashes of red pepper flakes and grated Romano cheese. Toss the spaghetti and tomato sauce and grate a little more cheese on top.

tomatoes, italian parsley, fresh basil, garlic, chicken broth, anchovies, olive oil, sugar, red pepper, oregano, black pepper, olive oil, favorite, romano cheese

Taken from www.yummly.com/recipe/Tomato-Sauce-With-Anchovies-_-Capers-1676170 (may not work)