Ingredients:
2 tablespoons extra virgin olive oil
1 1/2 ounces anchovy fillets
1 small yellow onions, chopped
4 garlic cloves, finely chopped
2 (28 ounce) cans whole Italian plum tomatoes, seeded and chopped ( drained)
4 tablespoons tomato paste
1 cup dry white wine
4 tablespoons capers, drained ( “whole” “or” coarsely chopped, as desired)
10 -15 kalamata olives, pitted and coarsely chopped
6 fresh basil leaves, chopped
1/2 teaspoon red pepper flakes ( as desired)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 lb spaghetti or 1 lb linguine or 1 lb vermicelli or 1 lb penne rigate or 1 lb fusilli
freshly grated parmigiano-reggiano cheese or romano cheese
Directions:
Heat large skillet over medium-high heat.
Add oil.
When oil is hot, add the anchovies.
Mash the anchovies in the olive oil and saute for 45 seconds.
Add the onion and saute for 2 minutes, until tender.
Add the garlic and saute for another 2 minutes.
Add the seeded, chopped tomatoes, tomato paste and wine.
Bring to a boil and boil for 2 minutes.
Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
Taste for seasoning and adjust spices accordingly.
Cook the pasta according to package directions.
Drain pasta and toss with sauce.
(If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
Sprinkle with grated cheese.
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.