This is a recipe from Tyler Florence. I don't really like Tyler Florence but I love his recipes. This is an authentic Neapolitan recipe. This is an all time favorite. This recipe is a milestone. It was with this recipe I discovered it wasn't hard to cook.
Saute chopped garlic and 4 or 5 chopped anchovies in the anchovy oil. That's the oil from the can of anchovies. Use all of it. Add ground peeled tomatoes. The peeled tomatoes from a can there I put those through a food processor. I like the Cento San Marzano there because there's no basil in there. Barely simmer that for about 20 minutes. Do not let it boil. That's it.
I like to add some red pepper flakes, some parsley and maybe a tablespoon of extra virgin olive oil swirled in as a finish, but otherwise resist any and all temptation to mess with it.
6. Have that over some pasta with some calamari.
Edited to add calamari marinara over rigatoni:
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