LOCATION: Recipes >> Pasta >> Puttanesca 07
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Puttanesca 07
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Spaghetti Alla Puttanesca
Yield: 4 servings
1 lb spaghetti
3 tb extra virgin olive oil
1/4 c chopped Onions
1 clove garlic
2 anchovy fillets
1 fresh chili pepper
4 ripe plum tomatoes
2 fresh basil leaves
1 tb fresh Italian parsley
1 tb capers
12 pitted black olives
Reggiano Parmigiano cheese
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.
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