Pasta Sauce with Anchovies

Today is Good Friday and I have a pot of Anchovy Pasta Sauce simmering on the stove. This is traditional in our house and, I dare say, in many others where the tradition of a meatless Good Friday is observed, whether for religious or cultural reasons. Of course we have it throughout the year,it is absolutely delicious (if you're a fan of anchovies) and very quick to make. It smells wonderful. The sauce can be put together and simmered in the time it takes to cook the pasta.
We prefer Spaghetti or Spaghettini, but of course you can use whatever you like.
Here's how to do it.
Put a splash of oil (olive or canola) in the bottom of your pot.
Dice a large onion. Today I used red, but it doesn't matter.
Chop 5 or 6 cloves of garlic, but don't add them until you've simmered the onions a bit, then saute together.
Add 2 tins of anchovies, or more if you like them, along with their oil. The anchovies will rapidly disintegrate. Stir well.
Add half of a large tin of Italian peeled plum tomatoes, squished in your immaculately-clean hand (as Julia Child would say)Add the entire tin if you've used more anchovies.
Simmer for a little while, and at the end add a handful of chopped parsley.
You don't need salt or pepper.
Now drain the pasta and return it to the pot. Stir in some sauce, serve it in bowls, and top off with more sauce and some grated Parmigiano.
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