Matt had the privilege to meet Frank Pellegrino and get a signed copy of his restaurant’s cookbook while dining at Rao’s in Las Vegas.
1/3-1/2 cup fine-quality olive oil (we use 100 mL)
1 cup finely diced onion
3 garlic cloves, peeled and minced
6 anchovy fillets, chopped
1/4 cup dry white wine
4 cups hand-crushed, canned, imported San Marzano Italian plum tomatoes, with juice
2/3 cup Gaeta or kalamata olives (or other brine-cured black olives), pitted and sliced
2 Tbsp salted-packed capers, well rinsed
Dried red pepper flakes to taste, optional
Salt and pepper to taste
1 lb spaghetti
10 fresh basil leaves, torn
Pinch dried oregano
2 Tbsp chopped Italian parsley
- Place oil, onion and garlic in a large sauté pan over medium-low heat. Sauté for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and sauté until anchovies have dissolved into the oil.
- Raise heat and add wine. Bring to a boil, then stir in tomatoes, olives, capers, and, if using, red-pepper flakes. Return to a boil. Lower heat and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper and simmer for 10 minutes.
- Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.
- Just before serving, stir basil and oregano into the sauce.
- Drain spaghetti. Return drained spaghetti to the pot. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.
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