Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 45 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 3/4 cup fine-quality olive oil
- 1 cup onion, finely diced
- 3 large garlic cloves, peeled and minced
- 6 anchovy fillets, chopped
- 1/4 cup dry white wine or vermouth
- 4 cups San Marzano Italian plum tomatoes with juice, hand-crushed
- 1 cup Gaeta olives, pitted and sliced (or other brine-cured black olives)
- 2 tablespoons salt-packed capers, well rinsed
- 1/2 teaspoon dried red pepper flakes, to taste
- Salt and fresh ground black pepper, to taste
- 1 pound spaghetti
- 10 fresh basil leaves, torn
- 1 pinch dried oregano
- 2 tablespoons Italian parsley (flat-leaf), chopped
Preparation
Place oil, onion, and garlic in a large saute pan over medium-low heat. Saute for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and saute until anchovies have dissolved into the oil.
Raise heat to high, add wine and bring to a boil. Stir in tomatoes, olives, capers, and, if using, red pepper flakes, and return to a boil. Reduce heat to low and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper, and simmer for 10 minutes more.
Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.
Just before serving, stir basil and oregano into the sauce.
Drain spaghetti. Return drained spaghetti to pot. Over medium-high heat, stir in about 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large warmed serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.
Makes 4 servings as a main course, or 6 servings as a pasta course.
