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Spaghetti Alla Puttanesca Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C
    MineralsChromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb Spaghetti

    2. 3 tb Extra Virgin Olive Oil

    3. 1/4 c Chopped Onions

    4. 1 Whole Clove of Garlic

    5. 2 Anchovy Fillets

    6. 1 Fresh Chili Pepper

    7. 4 Ripe Plum Tomatoes

    8. 2 Fresh Basil Leaves

    9. 1 tb Fresh Italian Parsley

    10. 1 tb Capers

    11. 12 Pitted Black Olives

    12. Reggiano Parmigiano cheese

    Instructions Jump to Ingredients ↑

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

    2. Use 1/2 teaspoon chili flakes if chili pepper are not available.

    3. Cook spaghetti in large pot of salted water until 'al dente'.

    4. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften.

    5. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers.

    6. Stir and cook gently for 8 minutes.

    7. Discard garlic clove, add olives, and cook just until heated.

    8. Serve hot over hot cooked spaghetti.

    9. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.

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