PASTA IN A ANCHOVY AND GREEK OLIVE SAUCE, ASHTON STYLE #210

     Anchovies are a salty and strong flavored small fish that is mostly used for putting on a pizza.  The biggest fear is it being too strong a flavor and most people use it very sparingly.  The following recipe is a variation of another recipe that I have created using sauce with olives.  This one has the addition of using anchovies in addition to the Greek olives.  I hope you will try it and like it.
INGREDIENTS:
     1 lg can of Contadina crushed tomatoes
     2, 6 oz cans of Contadina tomato paste
     1/2 tin of anchovies
     12 to 15 pitted greek olives
     6 cloves of garlic, peeled, smashed,
     and cut in half
     1 medium onion, peeled, cut in half
     and cut in half again
     1/2 cup of virgin olive oil
     OPTIONAL: 1 lb of pork neckbones
                          1 lb of ground meat for
                          meatballs
     15 or so large size capers
     2 tbls of dried basil
     1 tbls of dried oregano
     1/2 tsp of black pepper
     1 tsp of kosher salt
     2 tbls sugar
     1/2 cup of Merlot or a good red wine
     1 box 16 oz of thick spaghetti or linquini
DIRECTIONS:
     1. pour the virgin olive oil into a large fry pan
     2. add the pork neck bones and saute until
         they are brown on all sides and remove
         and set aside.
     3. add the anchovies and stir in until they melt
         into the oil
     4. make 12 or so meatballs
           1lb of ground chuck
           1 cup of Italian style breadcrumbs
           1 egg
           1 tbls of  Italian seasoning
           5 cloves of garlic, peeled, smashed
           and cut in half
           mix all the ingredients and make your
           meatballs and brown on all sides and
           put them in the sauce and return the neckbones
     5. add the onions and garlic and saute until the
         the onions are slightly brown (don't over cook
         the garlic as it will get bitter
     6. add the 2 cans of tomato paste and saute about
         7 to 10 minutes continuesly stiring
     7. add the the basil, oregano, salt and pepper and
         sugar and stir in well
     9. add the capers and olives and stir in well and
         saute about 8 to 10 minutes continuesly stiring
    10. pour all the sauce into a large soup pot including
         the neck bones and meatballs and the wine and
        cook about a half an hour or more stiring every so often
     11. make the spaghetti or linquini according to the
         box and drain
    12. add the spaghetti into the sauce and stir well
    13. this recipe will serve 6 to 8 generously
     .