Pasta sauces are quite variable and every time I make them, they change. But it is always good to have a base recipe to whip together quickly. You can experiment all you want. I make this one a lot and it works. If you have reservations about anchovies, don’t worry. They disappear in the sauce and really add a mouthfeel, a umami if you will, that is heavenly. If I still can’t convince you, try adding 1-2 TBSP of finely minced mushrooms.

1) Take 2 TBSPs of olive oil and put in a saucepan. Medium to low heat. Once it starts to shimmer, add 2-3 cloves of minced garlic. Cook for about 30 seconds. Add 2 anchovies, minced, 1-2 sprigs worth of oregano leaves, 1-2 tsp of red pepper flakes and 1 TBSP of basil leaves, dried.

2) Add a 28oz can of whole , peeled tomatoes, preferably high quality plum tomatoes. I use the San Marzanos as they add a level of sweetness vs. the heavy savory type tomatoes. Take a potato masher and breakdown the tomatoes.

3) Cook for about 20 minutes on low to medium-low heat until it thickens. Depending your preference, you may puree the sauce in a blender but I prefer a chunkier sauce. Serve with your favorite pasta.

Eat.Drink.Savor.