Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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