Spaghetti Saporiti - cooking recipe

Ingredients

1 onion, chopped
1 stalk celery
parsley
rosemary
5 sage leaves
12 anchovy fillets
1/2 c. olive oil
2 Tbsp. tomatoes, diced
1/4 c. dry white wine
salt and pepper
1 lb. spaghetti
6 Tbsp. Parmesan
6 Tbsp. Romano

Preparation

Mince onion, celery, parsley, rosemary, sage and anchovies together.
Heat oil in saucepan.
Brown and stir with wooden spoon.
Dilute tomatoes with wine; add to mixture.
Add salt and pepper (not too much salt, as anchovies are salty).
Reduce heat to moderate; let the sauce simmer.
Cook spaghetti in salted water until al dente (firm to bite).
Drain; turn onto a warm serving dish.
Mix the sauce and grated cheese with the spaghetti and serve.
(Serves 4 to 6.)