---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Spaghetti Alla Puttanesca
  Categories: Pasta, Italian
       Yield: 4 servings
  
       1 lb Spaghetti                           4 ea Ripe Plum Tomatoes
       3 tb Extra Virgin Olive Oil              2 ea Fresh Basil Leaves
     1/4 c  Chopped Onions                      1 tb Fresh Italian Parsley
       1 ea Whole Clove of Garlic               1 tb Capers
       2 ea Anchovy Fillets                    12 ea Pitted Black Olives
       1 ea Fresh Chili Pepper                  1 x  Reggiano Parmigiano cheese
  
   If fresh tomatoes are not available, use canned Italian San Marzano
   tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available.
   Cook spaghetti in large pot of salted water until 'al dente'.
   Heat olive oil in a large, heavy saucepan and saute onions and garlic
   until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil,
   parsley, and capers. Stir and cook gently for 8 minutes.
   Discard garlic clove, add olives, and cook just until heated. Serve hot
   over hot cooked spaghetti. Trim with fresh basil and freshly grated
   Reggiano Parmigiano cheese.
   Serves 4.
   By Chef Antonio Richichi of Ristorante Da Vinci.
   From The Gazette, 91/02/06.
  
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