Salah's Pescettini Sauce

Ingredients 

1/2 cup olive oil
1/2 large onion, minced
t.   fresh crushed black pepper
Crushed red pepper to taste
t.   dried oregano
t.   dried basil
1    can anchovy fillets, preferrably wrapped around capers, in oil
1/4 cup red wine
1 8 oz. can tomato paste
16 oz. water (2 cans of water per one can of paste) 

Heat olive oil in sauce pan (medium to low heat) and add onion.  Cook until tender, but do not brown.  Add pepper (and crushed red pepper if desired), basil and oregano.  Stir and cook 30 seconds, then add anchovies.  Cook down and stir until anchovies dissolve.  Add wine, stir and cover for a few minutes, until alcohol evaporates.  Uncover and add tomato paste.  Stir paste in mixture slowly and let cook a few minutes.  Then add water and stir until water and paste mix fully.  Slowly bring to a boil, then drop heat to low and simmer for 10 minutes, stirring occasionally to prevent burning.  Taste, and add salt as necessary (not much will be needed). Serve over linguini, spaghetti or spaghettini. 

Sauce can also be used for chicken parmagiana or pizza