Spaghetti Saporiti

• 1 onion, chopped
• 1 stalk celery
• parsley
• rosemary
• 5 sage leaves
• 12 anchovy fillets
• 1/2 c. olive oil
• 2 Tbsp. tomatoes, diced
• 1/4 c. dry white wine
• salt and pepper
• 1 lb. spaghetti
• 6 Tbsp. Parmesan
• 6 Tbsp. Romano

1. Mince onion, celery, parsley, rosemary, sage and anchovies together.
2. Heat oil in saucepan.
3. Brown and stir with wooden spoon.
4. Dilute tomatoes with wine; add to mixture.
5. Add salt and pepper (not too much salt, as anchovies are salty).
6. Reduce heat to moderate; let the sauce simmer.
7. Cook spaghetti in salted water until al dente (firm to bite).
8. Drain; turn onto a warm serving dish.
9. Mix the sauce and grated cheese with the spaghetti and serve.
10. (Serves 4 to 6.)

onion, celery, parsley, rosemary, sage, anchovy, olive oil, tomatoes, white wine, salt, spaghetti, parmesan, romano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236811 (may not work)