Title: SPAGHETTI ALLA PUTTANESCA
Categories: Main dish
Yield: 4 servings
1 lb Spaghetti
3 tb Extra Virgin Olive Oil
1/4 c Chopped Onions
1 Whole Clove of 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.
By Chef Antonio Richichi of Ristorante Da Vinci.
From The Gazette, 91/02/06.
