Pasta with Anchovy-Tomato Sauce

Serves 4 to 6

For years I have been making my Linguine with Anchovy Sauce, which is in the similar and related recipes. I love it, and it is one of my favorites that some of my friends request every time they come for dinner. However, for a change of pace, I decided to create a version that uses tomatoes. It is another quick, easy, healthy and delicious Italian main dish.

Ingredients

• 4 ounces anchovy fillets packed in olive oil, drained
• 1/3 cup olive oil
• 1 cup finely chopped onions
• 6 large cloves garlic, minced
• 1/2 cup dry white wine
• 3 cans (14.5-ounces each) whole canned tomatoes, crushed with fingers, with juices (see notes below)
• 2 teaspoons dried basil leaves
• 2 teaspoons dried parsley leaves
• Salt and pepper to taste
• 1 pound penne or similar pasta
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Freshly grated Parmesan or Romano cheese

Rinse the anchovies well with water. Pat dry with paper towels. Heat a large sauté pan over medium heat. Add the oil, then the onions and sauté until the onions are tender, about 5 minutes. Add the garlic and anchovy fillets; sauté until the anchovies have melted, about 2 minutes, being very careful not to brown. Add the wine and increase heat to medium-high. Cook for about 1 minute, then add the tomatoes, dried basil, dried parsley, salt and pepper. (Go easy on the salt because the anchovies are salty. You can always add more later.) Bring to a boil; reduce heat to medium-low, cover and simmer until the tomatoes have cooked down, about 20 minutes.

Meanwhile, cook the pasta according to package directions for al dente. When the sauce is ready, remove the lid and add the fresh basil and parsley. Cook another 2 minutes. Taste for seasoning and adjust as needed. Drain the pasta and add it to the sauce. Turn off the heat and toss well; let set about 2 minutes. Serve, passing the cheese separately.

Notes: This is really good with fresh plum tomatoes when they are in season. Peel and chop 2-1/2 to 3 pounds tomatoes and use in place of the canned. This recipe is equally good with white, whole wheat or multigrain pasta.