Pasta with Anchovies and Tomato Wine Sauce

Adding anchovies to all sorts of dishes automatically brings a ton of rich, salty flavour. And this comforting tomato pasta dish is no exception.

1 Tbsp. extra-virgin olive oil
1 small yellow onion, finely chopped
2 tins anchovy fillets, chopped (100 g)
4 cloves garlic, finely minced
1 (28 oz) can whole peeled tomatoes (796 g)
1 Tbsp. white wine vinegar
1 tsp. caster sugar
1 lb spaghetti, cooked and drained

To Serve:
Parmesan cheese, freshly grated

Place a large pan over medium-high heat. Add 1 Tbsp. olive oil and sauté the onion until soft, about 3 minutes. Add the anchovies with their oil. Break up with a wooden spoon and allow to cook for 5-6 minutes.

Add the garlic and cook for 1 minute more. Add tomatoes, white wine vinegar and sugar. Break up the tomatoes and stir. Season with ground black pepper and bring to a boil. Simmer on low heat for 45 minutes.

Meanwhile, cook your spaghetti in a pot of boiling salted water, according to package instructions. When there’s only one minute left, add a ladle of the pasta water to the tomato sauce and stir in.

Drain the pasta and stir through the sauce. Serve with Parmesan cheese.

Makes 4 servings.