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1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 can crushed tomatoes (15 ounces)
Salt and pepper
Preparation
Heat a small pot over medium heat. Add EVOO, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.
