Spaghettini alla Puttanesca
1/4 c. olive oil
1 medium size onion, finely chopped
1/2 small dried hot red chili, crushed
1 can (14 1/2 oz.) Italian style tomatoes
1- 8 oz. can tomato sauce
1/3 c. slivered ripe olives
1 Tbsp. capers, drained
1/4 tsp. oregano
1/2 lb. spaghettini or vermicelli
Salted water
1 can (2 oz) anchovies, drained and chopped
1/4 c. chopped fresh parsley
Heat olive oil in wide frying pan over medium heat. Add onion and chile.Cook until onion soft. Add garlic, tomatoes (break up with spoon or cutup with kitchen shears), and their liquid, tomato sauce, olives, capersand oregano. Adjust heat till mixture boils gently & cook uncovereduntil sauce is slightly thickened (about 15-20 minutes).
Meanwhile, cook pasta in large kettle of boiling water according to packagedirections until al dente. Drain well and place on a warm platter. Mix choppedanchovies and parsley into sauce. Spoon hot sauce over pasta. Makes about2-3 main course servings