"Spring Onion Puttanesca"

Name: "Spring Onion Puttanesca"
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

rachaelray.com

"Puttanesca (A.K.A. streetwalkers' sauce) is one of John's favorites, so I like to adapt it to suit every season. \u2013Rach\n\n"

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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