This quick red sauce is traditionally served on spaghetti, but can be served over boneless chicken breasts. 2 cloves garlic, chopped finely 6 fresh tomatoes, skinned 6 to 8 anchovy fillets, chopped 1/2 c. loosely packed basil leaves, chopped

Gently heat olive oil and garlic in heavy bottomed saute pan for about 2 minutes until garlic is golden. Add tomatoes and anchovy fillets and cook for about 10 minutes. At the last minute, add the basil. Serve immediately. Makes enough for 1 pound pasta. Serves 4 to 6.