SPAGHETTI WITH SUNDRIED TOMATOES

First course

12 oz spaghetti
3 tbsp olive oil
8 oz sun dried tomatoes, peeled and chopped
2 tbsp strained tomatoes
2 tbsp parsley, chopped
2 anchovies fillets
1 clove garlic, chopped
hot chilly pepper flakes
salt

Put a big pot of water to a boil.
Meanwhile, put a skillet over medium heat with: olive oil, anchovies, dried and strained tomatoes, garlic, chilly peppers and salt.
When the water boils, add salt and pasta, cook it for 6 minutes and drain it. Remember to save 1 cup of the water you cooked pasta with.
Put pasta in the skillet with the sauce and add a little of water to mix it well, and cook it for a couple of minutes (if pasta is too dry, add a little more cooking water) stirring frequently.
Serve sprinkled with parsley (and/or parmesan if you prefer).