| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 3 |
tb |
Extra Virgin Olive Oil |
| 1/4 |
c |
Chopped Onions |
| 1 |
|
Whole Clove of Garlic |
| 2 |
|
Anchovy Fillets |
| 1 |
|
Fresh Chili Pepper |
| 4 |
|
Ripe Plum Tomatoes |
| 2 |
|
Fresh Basil Leaves |
| 1 |
tb |
Fresh Italian Parsley |
| 1 |
tb |
Capers |
| 12 |
|
Pitted Black Olives |
|
|
Reggiano Parmigiano cheese |
INSTRUCTIONS
If fresh tomatoes are not available, use canned Italian San Marzano
tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available.
Cook spaghetti in large pot of salted water until 'al dente'. Heat olive
oil in a large, heavy saucepan and saute onions and garlic until onions
soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and
capers. Stir and cook gently for 8 minutes. Discard garlic clove, add
olives, and cook just until heated. Serve hot over hot cooked spaghetti.
Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves
4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette,
91/02/06.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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