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LOCATION: Recipes >> Pasta >> Puttanesca 06

Print this Recipe    Puttanesca 06

FUSILLI WITH PUTTANESCA SAUCE
Yield: 4 to 6 servings

2 1/2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1/4 cup Gaeta or Kalamata olives, pitted and roughly chopped
1 tablespoon drained capers
Chopped fresh hot pepper or crushed red pepper flakes to taste
Salt to taste
1/4 cup roughly chopped fresh basil leaves
1 pound fusilli (spiral-shaped) pasta, cooked, drained

Using a paring knife, cut the stem end from the tomatoes. Drop them
into boiling water 20 seconds and them immediately into ice water.
The peel will come off easily. Slice across the tomato and remove
the seeds. Coarsely chop.

Put the olive oil and garlic in a medium skillet. Cook briefly over
medium heat. Add the tomatoes, olives, capers, hot pepper and salt
to taste. Cook briefly just to heat through. Add the basil and toss
immediately with hot pasta.

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