Spaghetti Alla Puttanesca |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 lb spaghetti |
4 plum tomatoes (ripe) |
3 tablespoons extra virgin olive oil |
2 fresh basil leaves |
1/4 cup onion, chopped |
1 tablespoon fresh italian parsley |
1 clove garlic |
1 tablespoon capers |
2 anchovy fillets |
12 pitted black olives |
fresh chili pepper |
parmigiano-reggiano cheese |
Directions:
1. If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.
2. Use 1/2 teaspoon chili flakes if chili pepper are not available.
3. Cook spaghetti in large pot of salted water until 'al dente'.
4. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften.
5. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers.
6. Stir and cook gently for 8 minutes.
7. Discard garlic clove, add olives, and cook just until heated.
8. Serve hot over hot cooked spaghetti.
9. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.
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