Clean 1 kg. of anchovies, remove bones and cut heads. Drain and place them in a pan, one anchovy next the other; cover with 300 gr. of tomato pulp melt with 4 tablespoons of oil, garlic and minced parsley; leaves of basil; salt; pepper; thin slices of lemon. Put the pan on a weak fire (or in a moderate oven), cover and cook for 25-30 minutes. If necessary, add some tablespoons of hot water.
