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PASTA PUTTANESCA

1/4 C plus 1 tbs. olive oil
2 tbs. butter
1/2 C minced onion
2 tbs. minced garlic
2 1/2 C peeled, seeded, and chopped tomatoes
2 oz. anchovies, minced
1/2 tsp. hot red-pepper flakes
1 tbs. capers
1 C unpitted Calamata olives
1/4 C julienned prosciutto (optional)
1 lb. dried spaghetti
1 tbs. minced parsley

Heat 1/4 cup olive oil and the butter in a large skillet over low
heat. When butter foams, add onion and garlic; saute slowly until
very soft, about 10 minutes. Add tomatoes; simmer 10 minutes.
Add anchovies and pepper flakes; cook 1 minute. Stir in capers,
olives, and prosciutto (if used).

Bring a large pot of salted water to a boil. Add remaining tablespoon
olive oil and sphagetti and cook until pasta is just tender. Drain
thoroughly and add to sauce in skillet. Toss together well and
serve immediately, garnished with minced parsley.

Serves 4.

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