Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Plus 1 tbs Olive oil |
| 2 tablespoons | Butter |
| ½ cup | Minced onion |
| 2 tablespoons | Minced garlic |
| 2½ cup | Peeled, seeded, and chopped |
| Tomatoes | |
| 2 ounces | Anchovies -- minced |
| ½ teaspoon | Hot red-pepper flakes |
| 1 tablespoon | Capers |
| 1 cup | Unpitted Kalamata olives |
| ¼ cup | Julienned prosciutto -- |
| (optional) | |
| 1 pounds | Dried spaghetti |
| 1 tablespoon | Minced parsley |
Heat ¼ cup olive oil and the butter in a large skillet over low heat. When butter foams, add onion and garlic; saute slowly until very soft, about 10 minutes. Add tomatoes; simmer 10 minutes. Add anchovies and pepper flakes; cook 1 minute. Stir in capers, olives, and prosciutto (if used).
Bring a large pot of salted water to a boil. Add remaining tablespoon olive oil and sphagetti and cook until pasta is just tender. Drain thoroughly and add to sauce in skillet. Toss together well and serve immediately, garnished with minced parsley.
Serves 4.
Marilyn M Willhoff 20 Oct 1994 Recipe By : From Italian Cooking at the Academy From: Marjorie Scofield Date: 11-16-95 (12:32) (160) Fido: Recipes