Ingredients
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1/2 lb spaghetti
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1 (14 ounce) can Italian tomatoes
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1/2 teaspoon sugar
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4 tablespoons flat leaf parsley
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4 garlic cloves, minced
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1 teaspoon crushed red pepper flakes
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1/2 teaspoon italian seasoning
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1/4 cup olive oil
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1 teaspoon anchovy paste
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2 tablespoons black olives, minced
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2 tablespoons green olives, minced
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1 tablespoon capers
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3 green onions, chopped
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3 ounces red wine
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parmesan cheese
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fresh basil leaf, chopped
Instructions
- Sauté onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
- Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
- Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
- While this is simmering, prepare spaghetti until done and drain.
- Sauce should be ready now so combine pasta and sauce and toss well.
- Top with parmesan cheese and fresh basil.