Spaghetti Alla Puttanesca

Directions

If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.

Use ½ 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 sauté 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.