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.
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 2.1mg||1 %|
|Sodium 81.4mg||3 %|
|Potassium 576.2mg||15 %|
|Total Carbohydrate 89.6g||26 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 84.2g|
|Protein 16.6g||24 %|
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Calories per serving: 537
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