Step 1

Bring a pot of water to boil. Season with a tbsp of salt. Boil the pasta according to the back of the box (aldente)

Step 2

Saute onion in olive oil at medium heat. Add the seasonings. Once they are slightly golden add the garlic. Saute for another 1-2 minutes.

Step 3

Add anchovy paste and tomato paste to the pan. Saute at medium heat for 2-3 minutes.

Step 4

Deglaze the pan with 1 cup of cabernet simmer for 3-4 minutes.

Step 5

Add the contents of both cans of crushed tomatoes. Turn up the heat and bring to a boil. Fill a quarter of one of the crushed tomato cans with water. Swish and add to the sauce. Add a pinch of sugar.

Step 6

Once the sauce comes to a boil, lower to a simmer and cook for 20-25 minutes.

Step 7

Add the fresh basil for the last 3 minutes of cook time.

Step 8

Serve with pasta and add a drizzle of olive oil over each serving! Enjoy!!