SPAGHETTI ALLA PUTTANESCA
- 13 ounces Spaghetti
- 2 ounces Anchovies
- 3/4 ounce Garlic
- 28 ounces Peeled Tomatoes
- 1/4 teaspoon Chili Pepper
- 2 tablespoons Extra Virgin Olive Oil
- 2/3 ounce Black Olives
- 2/3 ounce Capers
- 1/2 tablespoon Parsley
- 1/2 tablespoon Salt
Spaghetti
CHEF'S NOTE
Recipe courtesy of Marcello Zaccaria.
Use Xanthan if needed along with edible flowers for garnish and seasonal aromatic herbs.