1 (35 oz.) can tomatoes
1 sm. can anchovies
1/2 c. chopped basil (fresh)
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1 tsp. sugar
1/2 c. olive oil
1 lb. pasta
Freshly grated Parmesan cheese

Puree anchovies in blender with some liquid from tomatoes. Mash tomatoes, then add anchovies, basil, garlic, pepper flakes, sugar and olive oil. Marinate at room temperature.

Cook pasta in salted water until al dente. Drain and then toss with sauce. Serve with Parmesan cheese on the side. Serves 4-6.