Spaghetti alla puttanesca

Yield: 4 servings

Measure Ingredient
1 pounds Spaghetti
3 tablespoons Extra Virgin Olive Oil
¼ cup Chopped Onions
1 each Whole Clove of Garlic
2 eaches Anchovy Fillets
1 each Fresh Chili Pepper
4 eaches Ripe Plum Tomatoes
2 eaches Fresh Basil Leaves
1 tablespoon Fresh Italian Parsley
1 tablespoon Capers
12 eaches Pitted Black Olives
1 x Reggiano Parmigiano cheese

If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use ½ teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06.

Submitted By ED FAUSS On 02-05-95

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