Ingredients
28ozwhole tomatoes,2 cans
8garlic cloves
¼cupolive oil
2tbspunsalted butter
1large onion,finely chopped
kosher salt,to taste
pepper,to taste
2ozanchovies,1 tin or jar
1tspred pepper flakes
½cuptomato paste
½cupdry red wine
1cupwater
1lbspaghetti,or paste of choice, dry
1parmesan cheese,for grating
Preparation
Add the tomatoes to a deep, large bowl. Using hands, crush the tomatoes until no large pieces remain; just a coarse tomato puree.
Peel the garlic cloves, then chop finely.
Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper.
Cook, stirring occasionally, for 10 minutes until the onion is softened but not browned.
Add the anchovies and the oil they are packed in. Cook, stirring occasionally, for 2 minutes until dissolved into the oil.
Add the red pepper flakes, then stir to combine.
Add the tomato paste, then cook for 4 minutes until it turns a dark, brick-red color.
Add the wine, then cook for about 1 minute, just to burn off the alcohol.
Add the tomatoes, then stir everything together, making sure to scrape the bottom of the pot.
Add water and bring it to a boil. Reduce the heat to medium-low and cook the sauce for 1½–2 hours at a very low simmer, stirring every 30 minutes.
Cook the spaghetti in a large pot of salted boiling water.
Drain the pasta, then add it to the sauce. Top with grated Parmesan cheese, serve, and enjoy!
