Anyone who reads my posts knows that I love pasta.

I love it for its versatility – it takes on any flavor you are in the mood for.

It is so simple and quick to make.

It is also very economical and most importantly, it is delicious and I just love it.

This dish is a staple in my household.

By the time your water comes to a boil and the pasta cooks, you have a sauce and so a perfectly delicious meal in about 20 minutes.

Add a generous amount of olive oil to a skillet.  On low heat cook some fennel seeds, a can of anchovies (trust me, you won’t even know they are there and just get this rich umami flavor – please trust me on this one), crushed red pepper and a copious amount of whole garlic.  Cook for about 5 or 7 minutes to perfume the oil and break down the anchovies.  Now add a 16 oz. can of whole, peeled tomatoes.  Crush them with the back of a spoon or sometimes I use a potato masher.

Add some water to wash out the can or a dash of red wine or nothing at all.

Add a little salt – careful, since the anchovies are plenty salty.

Once the pasta is cooked (I like linguine as the sauce clings to it well – use your favorite pasta).

Mix in the pasta with the sauce and add a little pasta water if you need to loosen the sauce.

Put in bowls and grate fresh Parmesan generously over the pasta.

You have dinner.

Enjoy.

Until I eat again!