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Prep Time:
5m
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Cook Time:
25m
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Total Time:
30m
Ingredients
- 2 anchovy filets
- 1/2 yellow onion, minced, about 1/2 a cup
- 2 garlic cloves, minced
- 29 oz can Whole, Peeled San Marzano tomatoes
- 1/2 tsp. red pepper flakes
- 1/2 c basil, torn
- salt and pepper
Instructions
- Pour 2 teaspoons of olive oil in a sauté pan over medium heat. When the oil is hot, add the anchovies. Let the anchovies cook for about 5 minutes or until they dissolve. You can break them up with a spatula, but they will disappear fast.
- When the anchovies are cooked down, add the onions to the pan. Saute the onions for 5 to 8 minutes or until they are translucent. When the onions are almost done cooking, add in the garlic. Cook the garlic for 2 minutes.
- When the garlic is fragrant, add in the tomatoes. Cook the tomatoes to let the flavors develop with the rest of the sauce- while this is happening you can break up the whole tomatoes with your spatula. Season the sauce with salt, pepper and red pepper flakes. Add in the basil- you can just tear it into the sauce or add in the leaves whole.
- Simmer the sauce for 20 minutes over low heat.
- Taste the sauce and adjust any necessary seasonings.
- Serve over pasta or however you would like it and enjoy!
