Spaghetti With Tomato-Anchovy Sauce - cooking recipe

Ingredients

1 (28 ounce) can whole canned tomatoes
3 tablespoons olive oil, extra-virgin
1 small yellow onion, finely chopped
2 garlic cloves, minced
14 -16 anchovy fillets, chopped
3 tablespoons fresh basil leaves, chopped
coarse salt, to taste
ground pepper, to taste

Preparation

In a blender or food processor, puree tomatoes with their juices until smooth.
In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes.
Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.