Recipe - Spaghetti Alla Puttanesca

1 pound Spaghetti
3 tablespoon Extra Virgin Olive Oil
One fourth cup Chopped Onions
1 Whole Clove of Garlic
2 Anchovy Fillets
1 Fresh Chili Pepper
4 Ripe Plum Tomatoes
2 Fresh Basil Leaves
1 tablespoon Fresh Italian Parsley
1 tablespoon Capers
12 Pitted Black Olives
Reggiano Parmigiano cheese

If fresh tomatoes are not available, use canned Italian San Marzano
tomatoes. Use One half 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