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Categories:
thin spaghetti Italian tomato Italian parsley garlic red pepper olive oil anchovy black olives caper Romano cheese sweet onion mushrooms basil oregano Marsala wine salt
Viewed: 36 - Published at: 3 years agoIngredients
- 1/2 lb thin spaghetti
- 1 can italian tomato
- 2 tablespoons minced Italian parsley
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1/4 cup olive oil
- 6 flat anchovy fillets, drained & minced
- 6 black olives, thinly sliced
- 1 teaspoon small caper, drained & blotted
- romano cheese or parmesan cheese
- 1/2 small sweet onion, julienned
- 1/4 cup sliced mushrooms
- 6 -8 fresh basil leaves, torn
- 1/2 teaspoon dry oregano
- 2 ounces marsala wine
- 1 teaspoon salt
Method
- Drain tomatoes and reserve liquid.
- Saute onion in olive oil until browned, add garlic and red pepper flakes and continue to saute for a couple of minutes more.
- Do not over brown the garlic.
- Add tomatoes and 1/2 cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
- Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
- If the sauce becomes too dry add more tomato juice a little at time.
- During the last 5 minutes of cooking time add basil and parsley, finish cooking.
- Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
- Read package directions for spaghetti to determine cooking time.
- Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
- Drain the pasta well.
- Add pasta to sauce pot, combine and cook for another minute or two.
- Move spaghetti to service plates.
- Sprinkle with grated Romano or Parmesan.
