Spaghetti Puttanesca

This is another all time favorite that I make for company all the time. My Dad found it on the internet years ago (9 years!) and its been a family favorite ever since. Except my parents like to slice up Italian sausage, fry the rounds separately and add at the very end to their plate of spaghetti. Since I was still a vegetarian when they came up with this, I never really liked the idea, but nowadays I have to admit a sausage round or two can be sort of tasty.

Spaghetti Puttanesca

from "100 Great Recipes from the Innovative Restaurants of Berkeley, California" by Paul Johnston. As served by Caffee Venezia

1/3 c olive oil

9 anchovies (these melt away and you will never know they are there, I promise)

8 whole garlic cloves

1/4 tsp red pepper flakes

28 oz can chopped tomatoes w/ juice

12 kalamata olives, pitted & halved

2 tsp capers, drained

5 garlic cloves choppe

1/3 c fresh parsley, chopped

1 T fresh basil, chopped (I use a ton of it - at least 1/3 cup, equal to the parsley)

1/2 to 3/4 lb spaghetti

Start your pasta water in a large pot with a couple tablespoons of salt.

Heat oil in a large skillet over medium heat. Add anchovies and whole garlic cloves. (make sure the heat isn't too high or the anchovies will brown & clump together) Cook until the garlic cloves brown and the anchovies fall apart. Add the red pepper flakes and cook a few seconds more. Add the tomatoes, olives and capers. Simmer until thickened, about 30 minutes. (mine always thickens in 15-20 minutes, maybe I cook it too hot?) Cook the pasta while the sauce thickens. Add the chopped garlic, parsley and basil to the sauce and simmer a bit longer.

Toss 1/2 of the pasta with the sauce until well coated. Arrange pasta on a platter and pour the remaining sauce on top.