Description

Olives, fresh tomato, anchovies and capers give this quick and simple dish an intense and wonderful flavor. It can easily be made into a vegetarian dish by substituting the anchovies with green olives to replace the salty flavor of the anchovies.

Ingredients

• 3/4 c. olive oil
• 1 c. onion, finely diced
• 4 garlic cloves, peeled and minced
• 6 anchovy fillets, chopped
• 1/4 c. dry white wine
• 4 c. hand-crushed, canned, San Marzano Italian plum tomatoes, with juice (35 oz. can)
• 1 c. good quality Gaeta or other brine-cured black olives, pitted and cut in halves
• 2 T. salt-packed capers, rinsed and drained
• 1 T. or less dried red-pepper flakes
• salt and pepper to taste
• 1 lb. spaghetti
• 10 fresh basil leaves, torn
• pinch dried oregano
• 2 T. chopped Italian parsley

Steps

1. Saute onion and garlic in olive oil in pan over medium-low heat for 5 minutes or until the onions are translucent but not brown. Stir in anchovies and saute until anchovies have dissolved.
2. Raise heat and add wine, bring to a boil. Stir in tomatoes, olives, capers and red-pepper flakes. Return to a boil, lower heat and simmer for 5 minutes. Add salt and pepper, and adjust seasonings to taste. Simmer 10 minutes.
3. Cook spaghetti in a large, deep pot in rapidly boiling salted water until cooked al dente.