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1 pound spaghetti
4 ripe plum tomatoes*
3 tablespoons extra virgin olive oil
2 fresh basil leaves
1/4 cup chopped onions
1 tablespoon fresh Italian parsley
1 whole garlic clove
1 tablespoon capers
2 anchovy fillets
12 pitted black olives
1 fresh chili pepper**
Reggiano Parmigiano cheese
If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.
Use 1/2 teaspoon chili flakes if chili pepper is not available.
1. Cook spaghetti in large pot of salted water until 'al dente'.
2. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften.
3. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes.
4. Discard garlic clove; add olives and cook just until heated.
5. Serve hot over hot, cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.
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