For one pound of Pasta. I prefer thin Spaghetti with this sauce.
Spaghetti with Mariner Sauce
4 tablespoons Olive Oil
3-4 cloves of Garlic
2 filets of Anchovy
Pinch Hot Pepper Flakes (optional)
1/4 -1/2 teaspoon Sugar
Large can of Plum Tomatoes
Crush the garlic with the flat of your knife and then chop it. Warm the garlic and the anchovies in the olive oil. Crush the anchovy while it is warming with a wooden spoon. It will disappear into the sauce. Add hot pepper flakes. When the garlic begins to turn golden, add the bay leaf and tomatoes. Go slow. Nothing tastes worse than burned garlic.
Cook rapidly for 5 minutes; then lower the flame and simmer for an hour. Add sugar, very little salt and pepper and cook for another 10 minutes. At this step, Mario Lo Pinto adds fresh chopped oregano. You might like basil. I generally use neither unless I can use fresh herbs right out of my herb bed. Fresh oregano is intoxicating. That dried stuff is an abomination.
If you can find a copy of Mario Lo Pinto's The Art of Italian Cooking, snatch it up. It is out of print. Take it from an Italian American, the cookbook is a masterpiece of pure Italian cuisine.