Recipe: Mark Bittman's Fast Tomato Sauce with Anchovies

FAST TOMATO SAUCE WITH ANCHOVIES

2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
4 to 6 anchovy fillets, with some of their oil
1 (28-ounce) can tomatoes, crushed or chopped and drained of their juice
Salt and fresh ground black pepper
FOR SERVING:
hot cooked spaghetti or other long pasta
grated Pecorino-Romano cheese (optional)

Put the olive oil in a deep skillet and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.

Turn heat to medium-high and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes.

Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

Makes 4 servings (enough for about 1 pound of pasta)
Source: Mark Bittman, New York Times News Service, June 14, 2000