Spaghetti with Spicy Tomato Sauce

Spaghetti con Salsa Al Pomodoro Piccante

About This Recipe

Energize your traditional spaghetti with this spicy version of an Italian favorite. Enjoy Spaghetti with anchovies, capers and a combination of Italian seasonings, some with a delicious kick!

PREP TIME: 15 minutes

COOK TIME: 30 minutes

SERVES: 4

BARILLA PASTA:
Spaghetti Spaghetti

Ingredients

1 POUND Barilla 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 Instructions

    HEAT olive oil over medium-high heat in a large skillet.
    ADD the onion, garlic and anchovies when oil is very hot and almost smoking and sauté for 3 minutes.
    REDUCE heat to medium and add olives, capers, white wine, salt, pepper and red pepper flakes.
    COOK, stirring occasionally until the white wine has reduced by half, about 5 minutes.
    ADD the tomatoes and simmer until reduced slightly, about 20 minutes.
    Meanwhile, 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.
    ADD the pasta to the sauce once it has reduced slightly and stir to coat.
    ADD enough reserved pasta cooking liquid, 1/4 cup at a time, to moisten.
    SEASON with salt and pepper to taste. Gently toss in the basil and serve.

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