Pasta Puttanesca

By Laura77

Ingredients

• 3/4 cup Olive oil
• 1 cup Onion, finely diced
• 3 large cloves Garlic, minced
• 6 Anchovy fillets, chopped
• 1/4 cup Dry white wine or vermouth
• 4 cups San Marzano Italian plum tomatoes with juice, hand-crushed
• 1 cup Gaeta olives, pitted and sliced (or other brine-cured black olives)
• 2 T Salt-packed capers, well rinsed
• 1/2 t Dried red pepper flakes, to taste
• Salt and fresh ground black pepper, to taste
• 1 pound Spaghetti
• 10 Fresh basil leaves, torn
• 1 pinch Dried Oregano
• 2 T Italian parsley (flat-leaf), chopped

Details

Servings 6

Preparation

Step 1

Place oil, onion, and garlic in a large saute pan over medium-low heat. Saute for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and saute until anchovies have dissolved into the oil.
Raise heat to high, add wine and bring to a boil. Stir in tomatoes, olives, capers, and, if using, red pepper flakes, and return to a boil. Reduce heat to low and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper, and simmer for 10 minutes more.

Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.

Just before serving, stir basil and oregano into the sauce. Drain spaghetti. Return drained spaghetti to pot. Over medium-high heat, stir in about 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large warmed serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.