Zubereitung

1. 1

   Heat 2 tbsp. of the olive oil in a saucepan over medium-high heat.

2. 2

   Add the onion and saut for 1 minute, until slightly tender.

3. 3

   Add garlic and red pepper flakes, saut one minute longer.

4. 4

   Stir in the anchovy fillets, and half the cans oil, and mash everything in the pan until it is a slightly chunky paste.

5. 5

   Add the mushrooms and herbs, toss, cover and lower the heat.

6. 6

   Cook until the mushrooms release their liquid (which will give the sauce a lovely flavor).

7. 7

   Remove lid, stir add the 1 remaining tbsp. of olive oil (or the rest of the anchovy oil) to thin slightly.

8. 8

   Remove the pan from heat, and add sundried tomato strips, salt and pepper.

9. 9

   Pour over hot pasta, top with copious amounts of parmesan cheese.