Tonights Dinner: Tomato and Anchovy Sauce with pasta

Serves 6
Adjust anything to taste and always, always taste as you are cooking (including the wine!)

Olive oil & butter
3 Medium Onions
1 small bulb of garlic
1 red chilli de-seeded
Herbs - I used basil and a Herbs de Provence mix today
Red wine
10 anchovies in oil (drained)
2 x 200g tins of Italian tomatoes I used organic tomatoes from Suma (bought on Amazom!)

Fresh basil leaves to serve - though I have a thing for rosemary atm and might add some whilst cooking tonight and a sprig on serving :)

Use a nice wide, thick based, shallow pan with neatly fitting lid if possible. I use a risotto pan for most pasta sauces.

• Melt 1oz of butter in pan with large slug of olive oil
• Fry roughly chopped onions till starting to brown (add more oil/butter if needed)
• Reduce heat and add roughly chopped garlic
• Add finely diced chilli (Tip: if it's a hot chilli try adding half then taste after tomatoes have been in for 15mins before adding rest. You can always add more, you can't take it out!)
• Add about a table spoon of your chosen herbs
• Continue cooking for a few more minutes.
• Add about a glass (old style not new style... Ok! About 125ml) of red wine followed by the anchovies.
• (Look in pan and think 'that could do with more wine and add a slug for good luck - well that's what I always do anyway)
• Turn up heat and cook for 3 minutes, stirring all the time, allowing anchovies to breakdown into the sauce.
• Add the tomatoes, bring to a simmer and put neatly fitting lid on pan.
• Simmer for up to an hour

Cook pasta of choice 'al dente'