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

Steps

1. 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.
2. Cook spaghetti according to package directions.