Spaghetti Alla Puttanesca

Total Time: 8 mins

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

Recipe

• 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.