1 lb. vermicelli, cooked and drained
2 cans anchovy fillets, drained
1/4 cup olive oil
1 28 ounce can plum tomatoes
1/2 cup chopped fresh basil
1/2 lb. broccoli rabe, steamed
6 cloves garlic
Pinch hot red pepper flakes
1/4 cup milk
Parmesan cheese, grated
salt and pepper, to taste

Soak anchovies in milk for about 15 minutes. Drain and crush anchovies.

Drain liquid from tomatoes, reserving liquid.

In a heavy saucepan add oil, whole garlic cloves, and saute over medium heat until very lightly browned and garlic begins to become soft - do not burn garlic. Reduce heat, crush garlic into oil with the times of the fork.

Stir in crushed anchovies and the other ingredients except for the broccoli rabe.

Mash the tomatoes with a fork. Simmer 20 to 25 minutes more.

While the sauce is simmering, cook and drain the pasta and steam the broccoli rabe.

Serve vermicelli topped with anchovies sauce and garnish with broccoli rabe and grated Parmesan cheese.

Season with salt and pepper to taste.

Submitted by: CM