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Spaghetti Alla Puttanesca

Ingredients:
1 lb Spaghetti
4 ea Ripe Plum Tomatoes
3 tb Extra Virgin Olive Oil
2 ea Fresh Basil Leaves
1/4 c Chopped Onions
1 tb Fresh Italian Parsley
1 ea Whole Clove of Garlic
1 tb Capers
2 ea Anchovy Fillets
12 ea Pitted Black Olives
1 ea Fresh Chili Pepper
1 x Reggiano Parmigiano cheese

Preparation:
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.

Serves: 4

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This recipe was added on 11-Jun-2001 and has been viewed 5649 times.




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