Spaghetti Alla Puttanesca

• 1 lb spaghetti
• 4 plum tomatoes (Ripe)
• 3 tablespoons extra virgin olive oil
• 2 fresh basil leaves
• 14 cup onion, Chopped
• 1 tablespoon fresh Italian parsley
• 1 clove garlic
• 1 tablespoon capers
• 2 anchovy fillets
• 12 pitted black olives
• fresh chili pepper
• parmigiano-reggiano cheese

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.

tomatoes, extra virgin olive oil, fresh basil, onion, fresh italian parsley, clove garlic, capers, anchovy, black olives, fresh chili pepper, cheese

Taken from www.food.com/recipe/spaghetti-alla-puttanesca-7438 (may not work)