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Spaghetti Alla Puttanesca

Ingredients
  • 1 pound spaghetti
  • 3 tb extra virgin olive oil
  • 1/4 c chopped Onions
  • 1 clove garlic
  • 2 anchovy fillets
  • 1 fresh chili pepper
  • 4 ripe plum tomatoes
  • 2 fresh basil leaves
  • 1 tb fresh Italian parsley
  • 1 tb capers
  • 12 pitted black olives
  • Reggiano Parmigiano cheese
Instructions

Yield: 4 servings. If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 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.

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