1. If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. 2. Use 1/2 teaspoon chili flakes if chili pepper are not available. 3. Cook spaghetti in large pot of salted water until 'al dente'. 4. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. 5. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. 6. Stir and cook gently for 8 minutes. 7. Discard garlic clove, add olives, and cook just until heated. 8. Serve hot over hot cooked spaghetti. 9. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
