Nonna Variation: Arabiata with Anchovy-s__8511491-jpg
Anchovies add depth to the standard Arabiata sauce...

What you need:

7-8 ripe medium tomatoes blenderized with 1/2 teaspoon salt and 1/2 teaspoon black pepper
6-7 cloves of garlic roughly chopped
2-3 local red chilies chopped
1-2 anchovies finely chopped
1/4 cup EVOO
handful of basil or flat leaf parsley (unchopped)
500 DeCecco linguine (or any DeCecco string pasta)

What you do:

Saute garlic, anchovies and chilies over medium heat until garlic browns. Add the blenderized tomatoes and bring to a boil. Reduce to medium heat and cook uncovered to reduce sauce (about 15-20 minutes). Stir frequently. Dump sauce over cooked pasta and mix. Top with basil or parsley. Serve with Parmesan.