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Spaghetti alla Puttanesca

Source of Recipe

Rao's


List of Ingredients

3/4 cup fine-quality olive oil
1 cup finely diced onion
3 garlic cloves, peeled and minced
6 anchovy fillets, chopped
1/4 cup dry white wine
4 cups hand-crushed San Marzano Italian plum tomatoes with juice, canned, imported
1 cup Gaeta (or other brine-cured black olives) olives, pitted and sliced
2 tablespoons salt-packed capers, well rinsed
Dried red pepper flakes to taste, optional
Salt and pepper to taste
1 pound spaghetti
10 fresh basil leaves, torn
1 Pinch dried oregano
2 tablespoons chopped Italian [flat-leaf] parsley


Recipe

1. Place oil, onion, and garlic in a large sauté pan over medium-low heat. Sauté for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and sauté until anchovies have dissolved into the oil.
2. Raise heat and add wine. Bring to a boil, then stir in tomatoes, olives, capers, and, if using, red pepper flakes. Return to a boil. Lower heat and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper and simmer for 10 minutes.
3. Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.
4. Just before serving, stir basil and oregano into the sauce.
5. Drain spaghetti. Return drained spaghetti to the pot. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.

by Frank Pellegrino, 1998, Random House, Inc.