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1 lb. spaghetti, linguine or other thin dried pasta
2 cans (2 lbs., 2 oz. each) peeled Italian plum tomatoes
1/4 c. best quality olive oil
1 t. oregano
1/8 t. dried red pepper flakes
1/2 c. tiny black Nicoise olives
1/4 c. drained capers
4 garlic cloves, peeled and chopped
8 anchovy filets, coarsely chopped
1/2 c. chopped Italian parsley, plus additional for garnish
2 t. salt

Bring 4 quarts of water to a boil in a large pot. Add salt and
stir in the spaghetti. Cook until tender but firm. Drain immediately
when done and transfer to 4 heated plates.

While spaghetti is cooking, drain the tomatoes, cut them crosswise
into halves, and squeeze out as much liquid as possible.

Combine tomatoes and olive oil in a skillet and bring to a boil.
Keep the sauce at a full boil and add remaining ingredients one at
a time, stirring frequently.

Reduce heat slightly and continue to cook for a few minutes, or
until sauce has thickened to your liking. Serve immediately over
hot pasta with additional parsley as garnish.


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3 of 4 people found the following review helpful:
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puttanesca, May 9, 2004 - 04:08 PM
Reviewer: alison from new york city
i made this dish as a mothers day dinner. it was fab! she loved it, i didnt burn the house down, and it was fun! -alison age 12

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