NONNA MARIA'S SPAGHETTI ALLA PUTTANESCA

Nonna Maria's Spaghetti alla Puttanesca image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 pound spaghetti
4 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
Chili pepper (fresh or dried)*
4 anchovy filets, coarsely chopped
12 black olives, pitted
1 tablespoon capers
1 cup walnuts, coarsely chopped
1 (14 to 15-ounce) can plum tomatoes with juices, crushed
Fresh flat leaf parsley, finely chopped

Steps:

While the spaghetti cooks in salted boiling water, prepare the sauce. Heat up some olive oil in a large saucepan. Add the garlic and chili pepper, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts.
Let the mixture cook for about 1 minute before pouring the crushed plum tomatoes into the pan. Cook for approximately 10 minutes on medium heat.
About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a warm plate. Serve immediately.

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