Spaghetti alla puttanesca
Yield: 4 servings
Ingredients:
- 1 lb Spaghetti 4 ea Ripe Plum Tomatoes
- 3 tb Extra Virgin Olive Oil 2 ea Fresh Basil Leaves
- 1/4 c Chopped Onions 1 tb Fresh Italian Parsley
- 1 ea Whole Clove of Garlic 1 tb Capers
- 2 ea Anchovy Fillets 12 ea Pitted Black Olives
- 1 ea Fresh Chili Pepper 1 x Reggiano Parmigiano cheese
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. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette 91/02/06.
