Basic for Pasta

This is your base then you can make decisions on adding extra ingredients.

Serves 4 to 6

1 can of tomatoes - whole or diced
Anchovy, 1 - use the tube type if you want - it makes no difference in taste
pound linguine
Salt
4 tablespoons extra-virgin olive oil
1/2 cup finely grated Parmesan, plus more for serving (PLEASE USE THE REAL THING)

Cook linguine in a large pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.

In a large skillet add the tomatoes, anchovy and heat through - the anchovy will "melt" into the tomatoes - trust me - it works. Pour the cooked linguine into the tomotoes, add the olive oil, 1/2 cup Parmesan. Sprinkle with chopped basil right before serving. Divide among bowls, and serve immediately with more grated Parmesan, as desired.

Per serving: (based on 6 servings) 467 calories; 16 grams fat; 15.4 grams protein; 66.6 grams carbohydrates

NOW the fun part - add any one or more of the following along with the tomatoes. OR whatever you think would be good or have leftover in the fridge!

capers, onions, chicken, artichokes, heart of palm, shrimp, chives, broccoli, asparagus (Almost any veggie), pine nuts, goat cheese

You get the idea~