Tomato Sauce with Anchovies & Capers

Directions

1. Heat a large frying pan with olive oil and add the parsley, basil and garlic. Sauté until the garlic softens and the basil and parsley wilt.
2. Add the tomatoes and simmer a minute or two then add the chicken broth and the seasonings and a pinch of sugar. Simmer for a few minutes. Add the anchovies with capers and then add all of the seasonings to taste. Simmer a few more minutes.
3. Prepare the water for the spaghetti and cook the spaghetti al-dente.
4. Drain the spaghetti and add it to the sauce. Drizzle with olive oil, add a few dashes of red pepper flakes and grated Romano cheese. Toss the spaghetti and tomato sauce and grate a little more cheese on top.