Spaghetti Alla Puttanesca

• Ready In: 8 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb spaghetti
• 4  plum tomatoes (Ripe)
• 3  tablespoons extra virgin olive oil
• 2  fresh basil leaves
• 1⁄4 cup onion, Chopped
• 1  tablespoon fresh Italian parsley
• 1  clove garlic
• 1  tablespoon capers
• 2  anchovy fillets
• 12  pitted black olives
•  fresh chili pepper
•  parmigiano-reggiano cheese

Directions

1. If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.
2. Use 1/2 teaspoon chili flakes if chili pepper are not available.
3. Cook spaghetti in large pot of salted water until 'al dente'.
4. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften.
5. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers.
6. Stir and cook gently for 8 minutes.
7. Discard garlic clove, add olives, and cook just until heated.
8. Serve hot over hot cooked spaghetti.
9. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.