Spaghetti and Puttanesca
Description
A vegetarian delight, but you can add 6 chopped anchovy fillets after browning the onion and garlic to make it more authentic.
Ingredients
3/4 olive oil
1 cup onion, chopped
4 garlic cloves, peel and minced
1/4 cup dry white wine
4 cups canned crushed tomatoes
1 cup black olives or Gaeta olives, sliced
2 T. capers, rinsed
1 t. or less red pepper flakes
salt and pepper to taste
1 pound spaghetti
10 fresh basil leaves, chopped
Dried oregano to taste
2 T. parsley, chopped
Directions
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Saute onion and garlic in oil in a large pot at medium heat for 5 minutes. Raise heat and add the wine. Boil, then stir in tomatoes, olives, capers and red pepper flakes. Boil then lower heat and simmer 5 minutes. Salt and pepper to taste. Stir in basil and oregano right before serving. Drain spaghetti and then take 1/2 cup of the sauce and toss into spaghetti and stir with a wooden spoon till coated so the pasta doesn't stick. Pour the rest of the sauce into the pasta and mix. Sprinkle with parsley.
Cook spaghetti according to package directions.