1Tbsp.anchovy paste or about 4 fillets finely chopped
114 oz. can plum tomatoes
½cup/½ oz. basil leavestorn
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain and reserve.
While the pasta is cooking, start the sauce. Heat a saucepan over medium heat. Add the oil and onion and cook until the onion is softened and starting to brown (about 5 minutes).
Add the garlic, anchovy, and thyme. Cook until aromatic (about 30 seconds). Add the plum tomatoes and capers, breaking up the tomatoes with a whisk or fork. Bring to a simmer and continue to cook for 5 minutes for the flavors to meld.
Taste and adjust seasoning. Toss with spaghetti. Divide between 4 bowls and sprinkle with basil.