Spaghetti Alia Puttanesca
|Olive oil||3 Tablespoon|
|Onion||1 Large, peeled and chopped|
|Green bell pepper||1 , seeds and membranes removed, chopped|
|Garlic cloves||2 Large, peeled and minced|
|Canned crushed italian tomatoes||28 Ounce (1 Can)|
|Canned anchovies||2 Ounce, drained and chopped (1 Can)|
|Pimento stuffed green olives||16 , sliced|
|Chopped fresh basil leaves/2 teaspoons dried basil||1⁄4 Cup (4 tbs)|
|Dried red pepper flakes||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Spaghetti||12 Ounce (0.75 Pound)|
In a large, heavy skillet, heat the oil until hot and fragrant.
Add the onion and green pepper, and saute them over medium-high heat for 5 to 7 minutes until soft.
Add the garlic and cook 30 seconds longer.
Add the tomatoes and anchovies and simmer for 10 minutes.
Stir in the olives, capers, basil, red pepper flakes, and black pepper and simmer for an additional 20 minutes.
While the sauce is cooking, prepare the spaghetti (or other pasta of your choice) according to the package directions.
Drain the pasta and pour the sauce over it, tossing to distribute evenly.