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Neapolitan Spaghetti with Tomato Sauce Mariner Style

• 1 large can Italian tomatoes
• 4 tbsp. Italian olive oil
• 3 cloves garlic
• 4 filets of anchovies
• 1 tsp. Sugar
• Pinch thyme (oregano)
• 1 lb. Spaghetti
• Salt and pepper to taste

Chop the garlic into small pieces and place it together with the olive oil in a shallow pan, or frying pan. When the garlic begins to turn golden brown, add the tomatoes, not strained, but mashed thoroughly with a fork. Cook rapidly for about twenty minutes, to allow liquid to evaporate. Then add anchovies (chopped), very little salt, pepper and sugar. Cook more slowly ten or fifteen minutes longer, then add the oregano, stir well, the sauce is ready. In the meantime, cook the spaghetti in plenty of rapidly boiling salted water, about ten or twelve minutes, or al dente; strain, arrange on a hot platter, and pour the sauce over it. Neapolitans do not use cheese on the spaghetti with this particular type of sauce, but many prefer it with grated Parmesan cheese. Enough for four generous portions.