Spaghetti alla Marinara (Spaghetti with Fresh Tomato and Basil Sauce)

The Gourmet's Guide to Italian Cooking, 1973

30 minutes — 4 Servings

Ingredients

2	tablespoon	olive oil
4	clove	garlic (or to taste - chopped)
8	large	tomatoes (skinned and chopped)
8		anchovy fillets (or to taste)
2	teaspoon	mint (or parsley or basil - finely chopped)
		salt and pepper (to taste)
		freshly cooked spaghetti
		butter
		parmesan cheese (grated)

Instructions

Make a sauce by heating the olive oil with the chopped garlic cloves. Add the tomatoes and chopped anchovy fillets, if liked. Cook for 5 minutes then add the herbs and season well to taste with salt and pepper. Pour on top of freshly cooked spaghetti, first tossed with butter.

Accompany with grated Parmesan cheese.