2 tablespoons olive oil

1 small onion, sliced

4 cloves garlic, minced

2 anchovy fillets, finely chopped

1/4 teaspoon ground red pepper, or to taste

1/4 cup each: dry white wine, water

1 can (28 ounces) crushed tomatoes

3/4 pound whole-wheat or regular linguine

Parmesan cheese, optional

Heat olive oil in a large skillet over high heat. Add onion; cook, stirring, until soft, 3 minutes. Lower heat to medium; add garlic, anchovy and red pepper to taste. Cook, stirring, 2 minutes. Add wine; cook 5 minutes. Add water and tomatoes; heat to a boil. Reduce heat to low; cook, stirring occasionally, 20 minutes. Meanwhile, heat a large pot of water to a boil; cook pasta according to package directions. Drain. Place in large serving bowl; add marinara sauce. Toss to coat. Sprinkle with cheese. Serves 4.

Tips: Make a double batch if you have time; freeze in a freezer bag or container for later. Also add a can of flaked tuna, chopped shrimp or squid for a heartier seafood marinara.