Spaghetti Puttanesca

Ingredients

Serves 4

3 tablespoons olive oil

1 small onion minced 4 cloves garlic minced

2 ½ pound plum tomatoes peeled deseeded and copped (or use one 2 pound 3 oz can drained Italian style tomatoes)

2 tablespoons freshly minced basil 1 tablespoon freshly minced parsley

½ teaspoon red pepper flakes optional

½ cup chopped cured imported black olives

¼ cup chopped green olives

2 tablespoons capers rinsed and drained 3-4 anchovies patted dry and mashed black pepper to taste

1 pound cooked spaghetti

Instructions

Heat the olive oil in a large skillet and cook the onion and garlic over moderate heat for 1-2 min. until the vegetables have softened. Add the tomatoes, basil, parsley and red pepper flakes, if used. Simmer for about 40 min. Puree, if desired or leave chunky. Add the olives, capers anchovies and black pepper. Cook for 10 mins. longer. Pour over the pasta and serve.