In a blender, combine anchovies and plum tomatoes.
Heat oil in a large skillet and cook garlic on low heat until golden. Add the tomato mixture to the skillet. Stir in remaining ingredients. Let simmer for at least 30 minutes.
Bring a large pot of lightly salted water to boil. Cook pasta for 8 to 10 minutes or until al dente, according to package directions. Drain.
Toss pasta with sauce. Serve with warm bread and a glass of 2017 Mediterranean Vineyards Barbera or
2017 Mediterranean Vineyards Nebbiolo.