Cookbook:Italian-American Spaghetti alla Puttanesca

Ingredients

 * 5 tablespoons olive oil
 * 1 lb onions, chopped
 * 1 oz garlic, finely chopped
 * 4 ounces (110 g / 2 small tins) anchovy fillets or anchovy paste
 * 1 oz capers, thoroughly rinsed
 * 1–3 fresh or dried hot chile peppers, deseeded and finely chopped
 * 1 standard, American-sized can (6 ounces / 170 g) pitted, black or kalamata olives, quartered
 * 3 standard, American-sized cans (43.5 ounces / 1.23 kg) tomatoes, diced
 * Salt to taste
 * 1 teaspoon freshly-ground black pepper
 * 3 tablespoons finely chopped parsley
 * 1 gallon water
 * 1 lb dry spaghetti or linguine

Procedure

 * 1) Fill a large pot with water and add a handful of salt.
 * 2) Set heat on high to boil water.
 * 3) Heat 4 tablespoons oil in a large skillet over medium heat.
 * 4) Add onions to skillet and cook until soft, stirring occasionally. Be careful not to burn the onions.
 * 5) Add garlic and anchovies to skillet. Cook for 1 minute maximum, stirring to break up the anchovies.
 * 6) Add capers, chili peppers, olives, tomatoes, pepper and 1 tablespoon of salt to skillet.
 * 7) Bring to a boil then reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. Taste to see if you want to add more salt.
 * 8) Boil the pasta until al dente while the sauce is simmering. This should take about 12 minutes.
 * 9) Drain the cooked pasta in a colander and replace it in the same pot.
 * 10) Pour the sauce on top of the pasta and toss over low heat until it's thoroughly coated.
 * 11) Take it off the heat and top with parsley and 1 tablespoon olive oil.
 * 12) Serve hot.