Ingredients
Units
Scale
- 28 oz. can of crushed tomatoes
- 6 - 8 cloves of garlic - crushed
- 1 medium red onion - sliced thin
- 2 oz. can of anchovies - in olive oil
- 4 - 5 lemon slices with rind
- 1/4 cup fresh grated Parmesan or Romano cheese
- 1 1/2 tsp. salt
- 1 tsp. fresh ground black pepper
- 1/2 tsp. red pepper flakes
- 1 tsp. dried oregano
- 1/2 tsp. sugar
- 2 - 3 tbs. olive oil
- Ricotta cheese
- 1 lb. your favorite pasta
- 2 - 3 tbs. olive oil - more for drizzling
Instructions
- Heat a large cast iron frying pan with a drizzle of olive oil.
- Add the crushed garlic and sliced onion and sauté until the garlic is fragrant.
- Add the anchovies with the oil and smash with a fork.
- Add the seasonings, except the sugar, to the pan.
- Add the lemon slices and sauté for a minute or two.
- Add the crushed tomato and the sugar.
- Add the grated cheese to the sauce.
- Simmer on a gentle heat while preparing the pasta as directed, please make sure the water for the pasta is well salted.
- Add a three or four tbs. of the salted water for the pasta to the sauce.
- Taste the sauce for seasonings.
- Drain the pasta then toss the pasta with the sauce.
- Serve with a tablespoon of ricotta cheese on top of the pasta, a drizzle of olive oil, fresh ground black pepper and fresh grated Romano or Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
