Spaghetti Alla Puttanesca

Serves:

Ingredients:

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

Method:

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.