Method

Pasta: Turn on heat for 4 quarts water.  You will have this come to a boil while you make the sauce. If it is boiling before the sauce is ready, just lower the heat a bit, so you can return it to the boil rapidly.  Cook   until tender but still firm. Drain, and transfer to heated plates.  

Drain the tomatoes and cut them into halves> and squeeze out as much liquid as possible.

Heat olive oil slightly over medium heat in large skillet or heavy-bottomed pot.  Put in anchovy and cook, stirring, to break up anchovy. Add garlic and cook for 1 minute, just to release flavor.  Do not allow garlic to burn. Stir in tomatoes and bring to a boil.

Lower heat and keep sauce at a rolling, strong simmer.  Add remaining ingredients (except pasta) one at a time, stirring  frequently.  Taste for seasoning and add salt if necessary.  Remember that anchovy is salty.

Reduce heat to a low simmer and continue to cook for a few minutes, or until sauce has   thickened to your own taste.

When sauce is close to finished, cook the pasta until al dente.  Drain, and transfer to heated plates.  Put on sauce, stir to coat pasta and garnish with parsley.

Contributor: pat ciesla

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