"Spring Onion Puttanesca" – Rachael Ray

Ingredients

• About 1/4 cup olive oil
• 7 to 8 anchovy fillets, drained
• 1 bunch spring onions or thin leeks, halved lengthwise and thinly sliced
• About 3/4 cup pitted green, black, and/or red Cerignola olives, coarsely chopped
• ¼ cup large capers or stemmed caper berries, drained and coarsely chopped
• 6 large cloves garlic, thinly sliced
• 1 lemon, zested (about 1 1/2 tsp.)
• 1 tbsp. Calabrian chile paste or about 1 1/2 tsp. (about 1/2 palmful) crushed red pepper
• ½ cup white (dry) vermouth
• 2 pt. cherry tomatoes, halved
• A few leaves of fresh basil, torn
• Salt
• 1 lb. spaghetti
• About 1/2 cup mixed fresh mint and flat-leaf parsley leaves, chopped
• Pepper