Spaghetti with Anchovy Spicy Tomato Sauce

Makes 4 servings

Prep Time: 15 min.
Cooking Time: 30 min.

Ingredients:

•    1  pound Spaghetti
•    3  Tablespoons Olive Oil
•    1  Small Onion, Minced
•    2  cloves Garlic, Minced
•    4  Anchovy Fillets, Minced
• 1/2  cup Black Pitted Olive, Coarsely Chopped
•    2  Tablespoons Capers, Drained, Rinsed
• 1/2  cup White Wine
• 1/2  teaspoon Kosher Salt
• 1/2  teaspoon Black Pepper, Freshly Ground
• 1/2  teaspoon Red Chili Pepper Flakes
•  28  ounces Crushed Italian Tomatoes, Canned
• 1/2  cup Fresh Basil, Chopped

Cooking Directions:

1. Add the pasta to the pot of boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.  Drain, reserving 1 cup of the cooking liquid.

2. In a large skillet, heat olive oil over medium-high heat.

3. Add the onion, garlic and anchovies when oil is very hot and almost smoking and saute for 3 minutes.

4. Reduce heat to medium and add olives, capers, white wine, salt, pepper and red pepper flakes.

5. Cook, stirring occasionally until the white wine has reduced by half, about 5 minutes.

6. Add the tomatoes and simmer until reduced slightly, about 20 minutes.

7. Add the pasta to the sauce once it has reduced slightly and stir to coat.

8. Add enough reserved pasta cooking liquid, 1/4 cup at a time, to moisten.

9. Season with salt and pepper to taste. Gently toss in the basil and serve.

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