Recipe by Pot Scrubber
I would rather have a plate of this over spaghetti any day. In the absence of a tomato sauce... the flavors really stand out. This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work "at the office."
Top Review by Lucky in Bayview
Delicious! Left out the anchovies. Came out great! I had to make it twice (won't go into why) once using half red and half white wine and once using all red. I think I liked the combo better than all red. It was a little lighter and brighter. Both versions were great. Thanks for posting.
- 1⁄2 lb spaghetti
- 1 (14 ounce) can Italian tomatoes
- 1⁄2 teaspoon sugar
- 4 tablespoons flat leaf parsley
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon italian seasoning
- 1⁄4 cup olive oil
- 1 teaspoon anchovy paste (optional)
- 2 tablespoons black olives, minced
- 2 tablespoons green olives, minced
- 1 tablespoon capers
- 3 green onions, chopped
- 3 ounces red wine
- parmesan cheese
- fresh basil leaf, chopped
Directions See How It's Made
- Sauté onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
- Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
- Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
- While this is simmering, prepare spaghetti until done and drain.
- Sauce should be ready now so combine pasta and sauce and toss well.
- Top with parmesan cheese and fresh basil.