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Rao's Spaghetti alla Puttanesca



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Spaghetti alla Puttanesca

Rao's Cookbook:
Over 100 Years of
Italian Home Cooking

by Frank Pellegrino, 1998, Random House, Inc.

Serves 4 as a main course – Serves 6 as a pasta course

3/4 cup fine-quality olive oil
1 cup finely diced onion
3 garlic cloves, peeled and minced
6 anchovy fillets, chopped
1/4 cup dry white wine
4 cups hand-crushed, canned, imported San
Marzano Italian plum tomatoes, with juice
1 cup Gaeta (or other brine-cured black olives)
olives, pitted and sliced
2 tablespoons salt-packed capers, well rinsed
Dried red pepper flakes to taste, optional
Salt and pepper to taste
1 pound spaghetti
10 fresh basil leaves, torn
Pinch dried oregano
2 tablespoons chopped Italian [flat-leaf] parsley

1. Place oil, onion, and garlic in a large sauté pan over medium-low
heat. Sauté for about 5 minutes or until onions are translucent but
not brown. Stir in anchovies and sauté until anchovies have dis-
solved into the oil.
2. Raise heat and add wine. Bring to a boil, then stir in tomatoes, olives, capers, and, if using, red pepper flakes. Return to a boil. Lower heat
and simmer for 5 minutes. Taste and adjust seasoning with salt and
pepper and simmer for 10 minutes.
3. Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling
salted water until al dente.
4. Just before serving, stir basil and oregano into the sauce.
5. Drain spaghetti. Return drained spaghetti to the pot. Over medium-
high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together
for 1 minute. Remove from heat and pour into a large serving platter
or bowl. Spoon remaining sauce over the top. Sprinkle with parsley
and serve.

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