Put a large pot of salted water on to boil.
Melt the oil and butter in a large pan, and fry the garlic gently until light brown.
Add the anchovies and rosemary and then mash them into the oil, almost to a paste.
Add the tomatoes to the paste and break them up.
Bring to a boil, then reduce the heat and simmer until the liquid has evaporated and the tomatoes have become a sauce (30-45 minutes).
After you put pasta in the water, finally, add the cream to the sauce, and raise heat to reduce.
Add salt and pepper - to taste. (Taste it first!)
When done, add most of parmagiano.
Drain pasta, and mix well. Serve with the remaining cheese.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (56%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 10.5mg||3 %|
|Sodium 18.7mg||1 %|
|Potassium 78.7mg||2 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.5g|
|Protein 3.7g||5 %|
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Calories per serving: 41
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