New York City Chefs Daily Recipe for 10/10/2001 : Recipe for Spaghetti with Olives and Capers
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Spaghetti with Olives and Capers recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 10/10/2001 : Recipe for Spaghetti with Olives and Capers
"Spaghetti with Olives and Capers"

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4 tablespoons olive oil
2 cloves garlic, finely chopped
Small piece of dried chili, crumbled
1 x 2 oz. Can of anchovy fillets, chopped
12 oz. Tomatoes, fresh or canned chopped
2/3 cup pitted black olives
2 tablespoons capers, rinsed
1 tablespoon tomato paste
1 lb. Spaghetti
2 tablespoons chopped fresh parsley, to serve

Bring a large pan of water to a boil. Heat the oil in a large frying pan. Add the garlic and the dried chili, and cook for 2 to 3 minutes until the garlic is just golden.  Add the anchovies, and mash them into the garlic with a fork.  Add the tomatoes, olives, capers and tomato paste.  Stir well and cook over moderate heat.  Add salt to the boiling water, and put in the spaghetti. Stir, and cook until the pasta is just al dente. Drain.  Turn the spaghetti into the sauce.  Raise the heat, and cook for 1 to 2 minutes, turning the pasta constantly.  Sprinkle with parsley if desired and serve. Traditionally, no cheese is served with this sauce.  Serves 4.

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