28 Ounce (1 Can, Preferably Italian Plum Tomatoes)
Crushed red pepper flakes
Dried basil/6 fresh leaves, chopped
1⁄2 Cup (8 tbs)
Cook in boiling water until firm to the bite (al dente).
Drain and set aside.
Heat in large skillet.
Add and saute for 1 minute.
Add and cook until anchovies become pastelike.
Add to above, stirring occasionally, until tomatoes are broken up.
Cook over a medium heat for approx 20 minutes.
Add to above and add cooked pasta.
Pour into serving dish.