Ingredients
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1/2 lb thin spaghetti
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2 tablespoons minced Italian parsley
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4 cloves garlic, minced
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1 teaspoon crushed red pepper flakes
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1/4 cup olive oil
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6 flat anchovy fillets, drained & minced
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6 black olives, thinly sliced
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1 teaspoon small caper, drained & blotted
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romano cheese or parmesan cheese
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1/2 small sweet onion, julienned
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1/4 cup sliced mushrooms
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1/2 teaspoon dry oregano
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2 ounces marsala wine
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1 teaspoon salt
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6 -8 fresh basil leaves, torn
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1 can italian tomato
Instructions
- Drain tomatoes and reserve liquid.
- Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
- Do not over brown the garlic.
- Add tomatoes and ½ 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.