Spaghetti Alla Puttanesca

4 Servings

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Spaghetti Alla Puttanesca Ingredients

1 lb Spaghetti	4 Ripe Plum Tomatoes
3 tb Extra Virgin Olive Oil	2 Fresh Basil Leaves
1/4 c Chopped Onions	1 tb Fresh Italian Parsley
1 Whole Clove of Garlic	1 tb Capers
2 Anchovy Fillets	12 Pitted Black Olives
1 Fresh Chili Pepper	Reggiano Parmigiano cheese

Instructions for Spaghetti Alla Puttanesca

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. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized