Spaghetti Alla Puttanesca

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.
4. Right before ready to serve, stir in basil and oregano into the sauce.
5. Drain pasta and then return it to the pot. Over medium-high heat, stir in 1/2 c. sauce. Toss together for 1 minute. Remove from heat and pour into a large bowl or onto a large platter. Spoon remaining sauce over the top. Sprinkle with parsley, and if desired, grated Parmesan cheese.
6. If you choose to not use the anchovies, use about 1 cup drained green olives, sliced in half. They will replace the salty flavor of the anchovies.
7. Serves 4