Spaghetti with Spicy Tomato Sauce Inspired by Harrison Ford’s favorite pasta dish, recreated by Giada De Laurentiis, Use the right amount of water. Use a 6- to 8-quart-capacity pot to prepare one pound of pasta. Fill the pot no more than 2/3 with water – if you use more, the water will spill over; if you use too little, the pasta won’t cook properly.
Prep Time: 15 min.
Cook Time: 30 min.
Yield: 4 servings
Ingredients:
3 tablespoons olive oil
1 small onion, minced
2 garlic cloves, minced
4 anchovy fi llets, minced (about 2 tablespoons)
1⁄2 cup pitted black olives, coarsely chopped
2 tablespoons drained capers, rinsed
1⁄2 cup white wine
1⁄2 teaspoon kosher salt, plus more to taste
1⁄2 teaspoon freshly ground black pepper, plus more to taste
1⁄2 teaspoon dried crushed red pepper fl akes
1 (28-ounce) can crushed Italian tomatoes
1 pound Barilla spaghetti pasta
1⁄2 cup chopped fresh basil
Method:
In a large skillet, heat the olive oil over medium-high heat. When very hot and almost smoking, add the onion, garlic, and anchovies and sauté for 3 minutes.
Reduce the heat to medium and add the 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 fi rm to the bite, about 8 minutes.
Drain, reserving about 1 cup of the cooking liquid. Once the tomato sauce has reduced slightly, add the pasta to the sauce and stir to coat.
Add enough of the reserved pasta cooking liquid, 1⁄4 cup at a time, to moisten.
Season with more salt and pepper to taste. Gently toss in the basil and serve.
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| Spaghetti with Spicy Tomato Sauce |
