Spaghetti alla Puttanesca
3 tablespoons extra-virgin olive oil
1 large onion, chopped
1 green bell pepper, cored, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed or diced tomatoes
1 (2-ounce) can anchovies, drained and chopped
16 green or black olives, sliced
1 tablespoon capers, rinsed and drained
1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil
1/4 teaspoon dried red pepper flakes
Fresh ground pepper and salt to taste
1 (16-ounce) package spaghetti pasta
In a large frying pan over medium-high heat, heat the olive oil until hot. Add
the onion and green pepper; sauté for 3 to 5 minutes or until soft. Add garlic
and sauté another 30 seconds. Add the tomatoes and anchovies; simmer an
additional 10 minutes. Stir in olives, capers, basil, red pepper flakes, pepper,
and salt; simmer for an additional 20 minutes.
While the sauce is cooking, prepare the pasta according to package directions;
drain and return to pan to keep warm. Pour the sauce over it, tossing to coat.
Transfer onto individual serving bowls.
Makes 4 to 6 servings.