| 1 box | BARILLA Spaghetti |
| 2 cloves | garlic, minced |
| 5 tablespoons | extra virgin oliv oil |
| 1 tablespoon | carrots, chopped |
| 2 tablespoons | onions, chopped |
| 1 tablespoon | celery, chopped |
| 2 cups (1 pound) | tomatoes, chopped |
| 6 each | anchovie fillets (canned in oil) |
| 4 tablespoons | Pecorino Romano cheese, shaved |
SAUTÉ the 1 clove of garlic with the oil for two minutes or until slightly yellow in a medium skillet, over medium high heat.
ADD vegetables, brown for four minutes. Add the tomatoes and season with salt and pepper, and sauté for 2 more minutes, allow resting for 20 minutes.
COMBINE the anchovies, basil, 1 clove garlic in a food processor. With the blender on, drizzle in the oil to make a pesto. Stir to combine with the tomato mixture.
COOK the pasta according to the directions and toss with the sauce and finish with the grated cheese.