A delightful pasta sauce recipe that combines the rich flavors of tomatoes, basil, and a hint of anchovy for a savory touch.
Heat the olive oil in a large pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic and onion, and sauté until fragrant and softened.
Stir continuously to prevent the garlic from burning.
Stir in the anchovy fillets and cook until they dissolve into the oil.
The anchovies will add a depth of flavor without making the sauce taste fishy.
Add the stewed tomatoes and blend to your desired consistency using a hand blender.
For a chunkier sauce, blend lightly or skip blending altogether.
Simmer the sauce on low heat for 30 minutes, stirring occasionally.
Cover the pan partially to prevent splattering while allowing the sauce to reduce.
Season the sauce with salt, sugar, and fresh basil leaves.
Taste the sauce and adjust the seasoning to your preference.
Cook the spaghetti according to the package instructions.
Add a pinch of salt to the boiling water for better flavor.
Toss the cooked spaghetti with the sauce and sprinkle with parmesan cheese.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the pasta garnished with additional basil leaves and grated parmesan.
Serve immediately for the best taste and texture.
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