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 cut
up with kitchen shears), and their liquid, tomato sauce, olives, capers
and oregano. Adjust heat till mixture boils gently & cook uncovered
until sauce is slightly thickened (about 15-20 minutes).
Meanwhile, cook pasta in large kettle of boiling water according to package
directions until al dente. Drain well and place on a warm platter. Mix chopped
anchovies and parsley into sauce. Spoon hot sauce over pasta. Makes about
2-3 main course servings