Rouxbe

• 1/3 medium white sweet onion
• 3 cloves of garlic
• 1 28oz can of fine San Marzano tomatoes
• 12 oil curred black olives
• 1 tbsp extra virgin olive oil
• 3 anchovie fillets
• 2 large basil leaves
• 1/4 tsp of kosher salt
• 1/4 tsp black pepper
• 1/2 tsp medium chile flakes
• 2 tbsp drained capers
• 1 tsp brown suger

Start by finely chopping the onion. Peel and finely mince the garlic. Using a 12 inch in diameter pan over medium to medium-low heat sautée the onions in the olive oil and salt for a few minutes before adding the garlic.
Once you have added the garlic, continue to cook for another 2 minutes.
Put all tomatoes, juice and anchovies through a food mill at a medium to course level. Add to pan
Add capers, chilie flakes, black pepper and brown sugar.
Simmer for 15 minutes to reduce sauce by 10 to 15 percent.
Add olives pitted and cut in thirds along with chopped basil leaves. Cook on medium heat for another 5 minutes.

• 500 grams of dry number 5 spaghetti
• Parmigiano Reggiano
• Italian parsley

Bring a large pot of salted water to a rapid boil. Add the penne and stir to prevent it from sticking together. Cook until Molto al dente, approximately 30 - 60 seconds before the package instructs.
Once the pasta is ready, drain and add to the sauce and fold in genly. Cook on medium high for 1 to 1 1/2 minutes. Serve immediately with freshly grated Parmigiano Reggiano and freshly chopped Italian parsley.