Spaghetti al pomodoro con le alici

• 2 garlic cloves
• ¾-inch (2-cm) piece dried chile
• 4</

Crush the garlic cloves and put them in a skillet with the chile and oil. Sauté over medium heat for a couple of minutes. Add the anchovies and cook until they are completely dissolved. Now add the tomatoes and cook the sauce over a lively flame for about 20 minutes, mashing the tomatoes with a fork as needed to break them up. Discard the garlic and chile.

Drop the spaghetti into about