I can’t think of a better cold weather, Friday night supper than this simple pasta dish.  Serve it with red wine. My first choice would be Sandhill Crane’s Moulin Rouge – it’s light and dry with some fruit – perfect with spaghetti. In fact, I’d have no problem pouring a little of it right into the sauce.

Spaghetti Puttanesca

1/4 cup olive oil
4 cloves garlic, chopped
1 3/4 lb. tomatoes, peeled, seeded, chopped
1/4-1/2 teaspoons crushed red pepper flakes
3 tablespoons drained capers
1 cup pitted black olives
3/4 cup chicken broth or water
1-oz. can of anchovy fillets, drained, chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley

1 lb. dried spaghetti

Heat the olive oil over low heat in a medium saucepan and add the garlic,
cooking it for 1 minute – be careful not to let it brown.  Add the tomatoes,
red pepper flakes, capers, olives and broth or water.  Cover the pan, bring to a boil and cook over medium heat for 20 minutes.  Remove the lid and simmer for another 25 minutes.  After the cooking is done add the anchovies, basil and parsley.  Serve over spaghetti noodles, cooked al dente per package directions.