Spaghetti Alla Puttanesca

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 lb thin spaghetti
• 1 can italian tomato
• 2 tablespoons minced italian parsley
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1/4 cup olive oil
• 6 flat anchovy fillets, drained & minced
• 6 black olives, thinly sliced
• 1 teaspoon small caper, drained & blotted
• romano cheese or parmesan cheese
• 1/2 small sweet onion, julienned
• 1/4 cup sliced mushrooms
• 6 -8 fresh basil leaves, torn
• 1/2 teaspoon dry oregano
• 2 ounces marsala wine
• 1 teaspoon salt

Recipe

• 1 drain tomatoes and reserve liquid.
• 2 sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
• 3 do not over brown the garlic.
• 4 add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
• 5 bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
• 6 if the sauce becomes too dry add more tomato juice a little at time.
• 7 during the last 5 minutes of cooking time add basil and parsley, finish cooking.
• 8 once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
• 9 read package directions for spaghetti to determine cooking time.
• 10 add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
• 11 drain the pasta well.
• 12 add pasta to sauce pot, combine and cook for another minute or two.
• 13 move spaghetti to service plates.
• 14 sprinkle with grated romano or parmesan.