Umami rich pasta sauce

Pasta and macaroni Italian cuisine

Over the years I’ve used a variety of tomato sauce recipes which eventually led me to develop my own. I hope this recipe can act as a stepping stone to making your own pantry pasta sauce, if you don’t have one already. <br /> <br />Truthfully, I usually do not measure any of the ingredients, so these measurements are approximations. However, the beauty of this recipe is that many of the ingredients can be tweaked to your liking; such as the anchovies, garlic, salt, pepper, butter and Parmesan. Sometimes I’ll omit the anchovies and add extra garlic when cooking for my vegetarian friends. This is a great recipe to help you become more comfortable cooking with anchovies because they melt in the olive oil. It makes enough to serve multiple people or to last you throughout the week. <br /> <br />Note: I like to have extra sauce, which is why this recipe calls for only 1/2 or 3/4 packet of pasta. I don't recommend using an entire packet of pasta because it will absorb the sauce and may become dry.