Spaghetti Alla Puttanesca - 1

Recipe Ingredients

1 lb	454g / 16oz	Spaghetti
3 tablespoons	45ml	Extra virgin olive oil
1/4 cup	15g / 0.5oz	Chopped onions
1		Whole clove of garlic
2		Anchovy fillets
1		Fresh chili pepper
4		Ripe plum tomatoes
2		Fresh basil leaves
1 tablespoon	15ml	Fresh italian parsley
1 tablespoon	15ml	Capers
12		Pitted black olives
		Reggiano parmigiano cheese

Recipe Instructions

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.

Source:
Chef Antonio Richichi of Ristorante Da Vinci

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