Ingredients:
1 lb spaghetti
4 plum tomatoes ( Ripe)
3 tablespoons extra virgin olive oil
2 fresh basil leaves
1/4 cup onions, Chopped
1 tablespoon fresh Italian parsley
1 clove garlic
1 tablespoon capers
2 anchovy fillets
12 pitted black olives
fresh chili peppers
parmigiano-reggiano cheese
Directions:
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.
Servings: Serve
Time preparation: 0 min.
Time total: 8 min.