2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
1 fresh red chili, deseeded and chopped
1 tablespoon chopped fresh basil
1 can (2 ounces) anchovies, drained
1 ˝ cups pitted black olives, chopped
1 ˝ tablespoons capers, drained
1 pound tomatoes, skinned and chopped
1 ˝ tablespoons tomato paste
Salt and freshly ground black pepper
A few drops of olive oil
8 to 10 ounces spaghetti
Chopped fresh basil
Lots of freshly grated Parmigiano Reggiano
To make the sauce, heat the oil in a medium saucepan, then add
the garlic, chili, and basil and cook these briefly till the garlic
is pale gold. Then add all the other sauce ingredients, stir,
and season with a little pepper – but no salt yet, because of
Turn the heat to low and let the sauce simmer very gently without
a lid for 40 minutes, by which time it will have reduced to a
lovely thick mass, with very little liquid left.
While the sauce is cooking, take your largest saucepan, fill
it with at least 3 quarts of hot water, and bring it up to a gentle
simmer. Add a few drops of olive oil and a little salt and then,
8 minutes before the sauce is ready, plunge the spaghetti into
the water. Stir well to prevent it from clogging together, then
cook according to the package directions.
After that, drain it in a colander, return it to the saucepan
presto pronto, and toss the sauce in it, adding the basil. Mix
thoroughly and serve in well-heated bowls, with lots of grated
Parmigiano to sprinkle over – and have plenty of gutsy, “tarty”
Italian red wine to wash it down.
Wine Recommendations by Wine.Com:
1998 Parusso Barbera "Ornati," Piedmont
1997 Lonetree Winery Sangiovese, Mendocino, California
Cookbook available in March 2000.
Call 1-800-514-9046 for more information.