Spicy Pasta With Capers and Olives

Ingredients

2 tablespoons extra virgin olive oil

1 1/2 ounces anchovy fillets

1 small yellow onion, chopped

4 garlic cloves, finely chopped

2 (28 ounce) cans whole Italian plum tomatoes, seeded and chopped(drained)

4 tablespoons tomato paste

1 cup dry white wine

4 tablespoons capers, drained('whole' 'or' coarsely chopped, as desired)

10 -15 kalamata olives, pitted and coarsely chopped

6 fresh basil leaves, chopped

1/2 teaspoon red pepper flakes(as desired)

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 lb spaghetti or 1 lb linguine or 1 lb vermicelli or 1 lb penne rigate or 1 lb fusilli

freshly gratedparmigiano-reggiano cheese or romano cheese

Food Network Canada

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